David Chang Quick Pickles.
If you look on page 65 of your Momofuku cookbook*, you’ll find David Chang’s recipe for quick salt pickles. It couldn’t be simpler: slice cucumbers super thin, then toss with a mix of 3 parts sugar to 1 part Kosher salt. Allow them to sit ten minutes and you have the crunchy goodness that goes into his legendary pork buns. Depending on your preference, you can rinse off the (considerable) liquid the cuke will throw off and dry with a paper towel, or just serve it as is.
Then, turn the page and you’ll find his master recipe for vinegar pickles: 2 c water, 1 c rice vinegar, 6 T sugar, 2 ¼ t kosher salt. He likes to line up plastic takeout containers on a counter, put a different veg in each one, and pour over hot brine to cover. Refrigerate a day or until it’s sour to your liking, then eat. We don’t like this recipe as much because it’s a bit heavy on sugar for our taste, plus we enjoy a greater taste variety in our pickles. But it’s still a solid technique and very easy.
*You don’t have the Momofuku cookbook? Then order your copy right now. (Affiliate link!!) Judging from the condition of our copy, it’s one of the most-referred to books in our kitchen. And as a bonus, you’re likely to pick up some useful kitchen lore (and cusswords) as you read.
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