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Jicama if You’re Sicka-ma! 📹 Video

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  • If you are looking for an easy cultured veggie that your family will love, then you have to try Jicama if You’re Sicka-ma.
  • Jicama is often called a Mexican potato.
  • Jicama is crunchy and slightly sweet, and you will love it.
  • If you get a cold, flu, or feel crummy you need — Jicama if You’re Sicka-ma. It’s delicious and crunchy with a hint of orange.
  • If you want to get huge amounts of probiotics in your cultured veggies, then try this recipe.
  • This cultured veggie has billions of probiotics in it to help you combat sickness, but that’s not all.
  • Jicama is a prebiotic and will make those good microbes grow and multiply like crazy.
  • Jicama has a natural source of a soluble fiber called inulin. Inulin is one of the best prebiotics.
  • A prebiotic is food for bacteria to make them strong and mighty. You really need that!
  • This fiber is indigestible within the human digestive tract and ferments in the gut. It has zero calories.
  • Your microbes use inulin as food, and then your microbes multiply and form new compounds, called butyrate, lactic acid, and SCFA. (short chain fatty acids)
  • This process can boost your immune system, support weight control, balance hormones, improve digestion, and help you fight colds and flus.
  • According to a 2005 British Journal of Nutrition study, foods that contain inulin have chemo-protective properties and are capable of lowering colon cancer risk.
  • The prebiotic inulin was found to be very effective on tumors in rats and mice when inulin was given together with probiotics.  This recipe does this beautifully, giving you both inulin and probiotics. 1
  • So if you really want to change your gut, boost your immune system, and eat a yummy cultured vegetable, then try this recipe.
  • I sold these at health food stores at one point in time and they sold out again and again. I couldn’t keep up with the demand, so here is the recipe for you to make.
  • Stay healthy, love your neighbor and your microbes, and eat cultured foods. Jicama is good for what ails you. Just you wait and see . . .
Jicama If You're Sicka-ma!
You've gotta try these vegetables. Jicama is a prebiotic so you will get more good probiotics in these veggies. The prebiotics feed the good bacteria and you can watch them multiply and grow and get bubbly. Kids love to eat jicama for the orange flavor and the small size. These are wonderful for colds and flus, allergies, and whatever ails ya! ~Donna
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Materials
Ingredients
Servings: pints
Units:
Instructions
  1. If using the starter culture, stir together the culture and water in a small jar. Let the mixture sit while you prepare the ingredients. If using kefir whey, add it when the recipe calls for culture.
  2. Peel and slice the jicama. It can be chunky or thinly sliced
  3. Place the jicama, orange zest and juice, and salt into your jars, adding equal amounts to each jar.
  4. Add the culture (1 cup culture/water, divided - 1/4 cup to each jar OR 1 cup kefir whey, divided - 1/8 cup to each jar).
  5. Fill each container with filtered water, leaving 1½ inches of headspace to let the jicama bubble and expand as it ferments.
  6. Seal the container (airlock lid is optional) and let it sit on your kitchen counter, out of direct sunlight, for 3 days.
  7. After 3 days, place in the fridge and enjoy!
Recipe Notes

Storage note: This can be kept in a covered airtight jar in the refrigerator for up to nine months.

CulturedFoodLife.com

References:

  1. https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/inulintype-fructans-and-reduction-in-colon-cancer-risk-review-of-experimental-and-human-data/C79FB8B776A0D457323C0F02455FB243

 

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