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.
- 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
- 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.
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.