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Stuffed Japanese Cucumbers
By Melissa's Corporate Chefs


10 medium Japanese Cucumbers or large Pickling Cucumbers
8 ounces Turnips or Radishes peeled and shredded
1 large Pear peeled and shredded
1 large Organic Green Onions chopped
1 1/2 piece Ginger Root peeled and chopped
1 bulb Organic Garlic crushed
Red Chile Powder to taste
Red Chile Threads to taste
Kosher Salt to taste
Sugar to taste
2 tablespoons Pine Nuts


Rinse the cucumbers, drain, and sprinkle with salt. Set aside for one hour.

To make the filling, combine the radish and pear, and add the onion, ginger, garlic, red chile threads, red chile powder, sugar and salt to taste.

Mix well and let stand. Squeeze the moisture from the cucumber and check the taste. If too salty, rinse with cool water.

Cut X gashes along the length of the cucumber, leaving the ends intact. Pack the filing in the slits, and add the pinenuts.

Put the filled cucumber sections in a jar, and cover with plastic, being sure to weigh down the sections to bring up the juices (using a clean, heavy stone). Marinate for at least 24 hours.