Jicama If You’re Sicka-ma

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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!

Watch How to Make It

Servings: 4 pints

Equipment

  • 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.
  • 4 Airlock Lid for Mason Jars

Ingredients

  • 1 cup Water spring or filtered with minerals
  • ¼ teaspoon Cutting Edge Cultures – or ¼ cup Kefir Whey
  • 3 jicama – about 2 pounds
  • 2 oranges – Zest and juice
  • 4 teaspoons Celtic Sea Salt
  • Water spring or filtered with minerals – to fill jars

Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️

Instructions

  • 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!

Notes

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