Jicama If You’re Sicka-ma
Watch How to Make It
- 4 Pint Jars You can use 1 larger jar if you'd like. The smaller jars are a little easier because the jicama is smaller. Also, it makes it really easy to give a smaller jar to a friend who is sick.
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- 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.
- Peel and slice the jicama. It can be chunky or thinly sliced.
- Place the jicama, orange zest and juice, and salt into your jars, adding equal amounts to each jar.
- Add half of a culture packet (¼ teaspoon) into 1 cup of water and mix well. Divide and pour ¼ cup into each of your 4 jars. (Alternately, you can just use ¼ cup of Kefir Whey, divide and pour 1 tablespoon into each jar).
- Fill each container with filtered water, leaving 1½ inches of headspace to let the jicama bubble and expand as it ferments.
- Seal the container (airlock lid is optional) and let it sit on your kitchen counter, out of direct sunlight, for 3 days.
- After 3 days, place in the fridge and enjoy!