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Jicama If You’re Sicka-ma!

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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 packet into 1 cup water and mix well. Divide and pour 1/4 cup into each of your 4 jars. (Alternately, you can just use 1/2 cup of Kefir Whey, divide and pour 1/8 cup into 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
3 Responses to "Jicama If You’re Sicka-ma!"
  1. Hello Donna
    I live on the Gold Coast in Queensland, Australia
    and go to the organic markets every Sunday to buy my veges. nobody has this, what can I use to replace this vegetable?
    Thanks
    Annie

  2. This is the first recipe for cultured vegetables that I have attempted to make. They turned out delicious! I purchased Donna’s book, some airlock lids, and Caldwell’s starter to make sure that I was successful. I would like to make a second batch and reuse the liquid. Do I simply pour it into another jar with more jicama and then let it set out for 3 more days? Should the liquid be strained of the little bits from the previous batch? Approximately how many times can the liquid be reused?

    • Yes, pour the brine into another jar with more jicama and then let it set out for 3 more days. You do not need to strain it and you can keep using it until it quits working and the brine gets thick and syrupy. Then you need another package.

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