Fermented Jicama Sticks with Grapefruit

Fermented Jicama sticks with Grapefruit: Feed your Microbiome with Deliciousness

Let me tell you about Fermented Jicama Sticks with Grapefruit. First and foremost they are delicious! Second, jicama itself is packed with prebiotics. Prebiotics feed the good bacteria in your gut. They are just as important, if not more, than probiotics that you have heard to much about. Don’t worry though, we get probiotics too when we lacto-ferment the jicama. It is basically heaven for your gut. You can’t say no to that, right? We all want a happy gut! You know I just can’t resist breaking down the nutritional benefits of this recipe for you, so here we go.

WHAT’S IN Jicama?

  • Prebiotic fiber: (specifically oligofructos inulin) prebiotic fibers feed your “good” bacteria and keep your immunity up. Inulin specifically is actually good for bone health because it enhances calcuim absorption.
  • Vitamin C: (around 44% RDA) So good for the immune system! Protects against cancer, viruses, infections, etc, etc, etc.
  • Potassium: Promotes a healthy heart and  kidneys. Also regulates water retention and metabolism.
  • Folate (B9): Plays a role in DNA synthesis
  • Magnesium: Important for sleep, brain function, heart health, and much much more. I could do a whole post about the benefits of Magnesium. In fact, you know what? I will!
  • Copper: Required to manufacture collagen. (Collagen keeps those wrinkles away and those joints bending smoothly.)
  • Iron: Important in red blood cell formation
  • Manganese: Plays a role in blood sugar regulation, fat absorption, and the metabolism of carbohydrates. It is also important for bones and connective tissue formation as well as sex hormones.

WHAT’S IN Grapefruit?

  • Vitamin C: (59% RDA) Good for the immune system. Protects against cancer, viruses, infections, etc.
  • Vitamin A: Important for the immune system as well as the health of your skin and eyes.
  • Copper: required to manufacture collagen. (Collagen keeps those wrinkles away and those joints bending smoothly.)
  • Soluble Fiber: Helps lower “bad” cholesterol.
  • Potassium: Promotes a healthy heart and  kidneys. Also regulates water retention and metabolism.
  • Biotin: Great for healthy skin and nails and thicker hair.
  • B1, B5: B vitamins are important for energy, immunity, mood, and blood pressure, just to name a few.
  • Lycopene: You may recognize it as one of the antioxidants in cooked tomatoes touted for preventing and slowing down certain types of cancers



to make Fermented Jicama sticks with Grapefruit You will need:

Fermented Jicama Sticks with Grapefruit

  • 2 pounds of jicama
  • One grapefruit (zest and juice)
  • 2 teaspoons Celtic sea salt
  • Starter culture (I use Cutting Edge Cultures. You could also use 2 Tablespoons of whey or brine from another ferment, but it is less predictable.)
  • Wide Mouth Quart Mason Jars (2)
  • Fermentation lids (these aren’t absolutely necessary, but they do provide great protection for your ferment) I use these and love them.
  • Fermentation Weights (or a mostly flat sterilized rock)

How to make Fermented Jicama Sticks with Grapefruit:

  1. Place the starter culture in a dish of cool filtered water. (Follow the directions on your specific package.)
  2. Peel and cut the jicama into sticks (about finger width).
  3. Put the salt in a bit of warm water to dissolve.
  4. Zest and juice the grapefruit.
  5. Add the starter culture, juice, and zest to your clean mason jar.
  6. Pour the salt water over the top. Add more filtered water if needed to make sure the jicama is completely covered, but leave an inch or so at the top to allow for expansion.
  7. Place your fermentation weight on top of your jicama to keep them under the brine and then your fermenting lids on top.
  8. Let the jicama sit in a dark place for 3 days and up to a week. (Test to find when it is fermented to your liking.)
  9. Transfer to the fridge to slow the fermentation process. These will easily keep in the fridge for 6 months or more, but I highly doubt they will last that long! Feel free to change up the recipe and replace the grapefruit with orange, lemon, or lime.
    Fermented Jicama with Grapefruit
    Yields 2
    A delicious fermented food with prebiotics and probiotics. The best of both worlds!
    Print
    Prep Time
    10 min
    Prep Time
    10 min
    Ingredients
    1. 2 pounds of jicama, peeled and cut into finger-width sticks
    2. Zest and juice from one grapefruit
    3. Starter Culture (1/2 packet if using Cutting Edge Cultures) (or 2 T starter brine or whey)
    4. 2 teaspoons Celtic Sea Salt
    Instructions
    1. Place the starter culture in a dish of cool filtered water. (Follow the amounts/directions on your specific package.)
    2. Dissolve the Celtic sea salt in a bit of warm, filtered water.
    3. Add the starter culture, juice, and zest to your clean mason jar.
    4. Place your jicama sticks in the jar vertically, getting as many in as possible.
    5. Pour the salt water over the top. Add more water if needed to make sure the jicama is completely covered, but leave an inch or so at the top to allow for expansion.
    6. Place your fermenting weight on top of the jicama and top the jar with your fermentation lid.
    7. Let the jicama sit in a dark place for 3 days and up to a week. (Test to find when it is fermented to your liking.)
    8. Transfer to the fridge to slow the fermentation process.
    9. These will easily keep in the fridge for 6 months or more.
    Notes
    1. You can change this recipe up and use orange, lemon, or lime as well!
    Adapted from Fermented Foods for life
    Reclaiming Vitality http://reclaimingvitality.com/
     Have you ever fermented jicama? What did you think? What are your favorite fermented foods? I’d love to hear from you! 

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2 thoughts on “Fermented Jicama sticks with Grapefruit: Feed your Microbiome with Deliciousness

  1. I might need to taste yours. I’ve never been a huge fan of jicama but this is very intriguing especially from the health benefits! Maybe our next play date you should bring snack 🙂 Loving your blog!!!

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