Fermented Jicama with Lime & Pepper (vegan, paleo, keto)

This is one of those typical situations for me when I really need to do something with that vegetable I bought that has been sitting on the counter for too long. I usually make jicama fries and have even tried my hand at jicama & spelt bread, jicama chips and jicama tortillas. I had been dreaming about all the ways I could ferment it and decided to go with simple. I save everything so I pulled some lime rinds out of the freezer and stuffed them in with some ground pepper over the jicama.

Finished, it went beautifully in a summer romaine salad with cucumbers, pickled carrots and pumpkin seeds.

Ingredients:

• 1 Jicama, peeled and sliced into “fries”
• 4 Tbsp kosher salt
• 1 lime
• A few peppercorns or a 1/2 tsp fresh ground pepper
• Non-chlorinated water
• avocado oil to top.
• 4 liter glass jar (or 4 quart size jars)
• Fermenting weight

Method:

1. Sanitize jar, weight and lid on the oven at 180°F for 2-3 min
2. Peel and slice the jicama into sticks
3. Halve a lime
4. Stuff jicama, lime and pepper into the jar
5. Pour the salt over the top and cover with water.
6. Pour a little avocado oil on top to seal out bacteria
7. Set in the fermenting weight, leaving an inch or two of space.
8. Cover and leave for at least a week.

These are fantastic tossed into a pickled veg medley salad using the brine as dressing. I did this for a potluck recently and the main ask was what the dressing was… and that’s it! Love it.

Fermented Jicama with Lime & Pepper

This is one of those typical situations for me when I really need to do something with that vegetable I bought that has been sitting on the counter for too long. I usually make jicama fries and have even tried my hand at jicama & spelt bread, jicama chips and jicama tortillas. I had been dreaming about all the ways I could ferment it and decided to go with simple. I save everything so I pulled some lime rinds out of the freezer and stuffed them in with some ground pepper over the jicama. Finished, it went beautifully in a summer romaine salad with cucumbers, pickled carrots and pumpkin seeds.

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Prep Time 30 mins

Course Side Dish

Cuisine American, Mexican

Servings 4 pints

Equipment

• 4 liter glass jar (or 4 quart size jars)
• Fermenting Weight

Ingredients

  

• 1 Jicama peeled and sliced into “fries”
• 4 Tbsp kosher salt
• 1 lime
• A few peppercorns or a 1/2 tsp fresh ground pepper
• Non-chlorinated water
• avocado oil to top.

Instructions

 

• Sanitize jar, weight and lid on the oven at 180°F for 2-3 min
• Peel and slice the jicama into sticks
• Halve a lime
• Stuff jicama, lime and pepper into the jar
• Pour the salt over the top and cover with water.
• Pour a little avocado oil on top to seal out bacteria
• Set in the fermenting weight, leaving an inch or two of space.
• Cover and leave for at least a week.

Notes

These are fantastic tossed into a pickled veg medley salad using the brine as dressing. I did this for a potluck recently and the main ask was what the dressing was… and that’s it! Love it.

Keyword cultured food