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

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.
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

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