Go Back

Fermented Jicama with Grapefruit

Chelsea
A delicious fermented food with prebiotics and probiotics. The best of both worlds!
Prep Time 10 minutes

Ingredients
  

  • 2 pounds of jicama peeled and cut into finger-width sticks
  • Zest and juice from one grapefruit
  • Starter Culture 1/2 packet if using Cutting Edge Cultures (or 2 T starter brine or whey)
  • 2 teaspoons Celtic Sea Salt

Instructions
 

  • Place the starter culture in a dish of cool filtered water. (Follow the amounts/directions on your specific package.)
  • Dissolve the Celtic sea salt in a bit of warm, filtered water.
  • Add the starter culture, juice, and zest to your clean mason jar.
  • Place your jicama sticks in the jar vertically, getting as many in as possible.
  • 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.
  • Place your fermenting weight on top of the jicama and top the jar with your fermentation lid.
  • 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.)
  • Transfer to the fridge to slow the fermentation process.
  • These will easily keep in the fridge for 6 months or more.

Notes

You can change this recipe up and use orange, lemon, or lime as well!
Adapted from Fermented Foods for life
Tried this recipe?Let us know how it was!