Traditionally fermented kimchi—the kind you'll find in banchan spreads on Korean tables—can take days or weeks. That's where contributor and Koreatown cookbook author Matt Rodbard's super-quick kimchi comes in. Using a blended sauce of Korean chiles, Asian pears, ginger, garlic, sugar, and fish sauce for a hit of funk, you get a seriously potent sauce to coat any kind of fresh vegetable: carrot, cabbage, cucumber—whatever looks good at the market. Make the sauce in batches and leave it in the fridge for your summer produce haul in the weeks ahead. Serve the pickle right away or let the flavors meld for an hour; it only gets better with time. The flavor is fresher and brighter than truly fermented kimchi, perfect for warm weather.