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Eating Works » Dietary » Gluten Free Recipes » Easy Pickled Jicama with Jalapeno Lime and Cayenne

Easy Pickled Jicama with Jalapeno Lime and Cayenne

November 14, 2015 · Maren Epstein ·

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Jicama

Foodies and health fanatics everywhere are saying that fermentation is the way of the future, but this is only half true.  While fermented foods are regaining popularity among the artisan food crowd, fermenting foods is really a way of the past.

Back in the day before refrigeration, fermentation was one of the few ways of preserving food for later use.  Fermentation is the only method in which healthful bacteria can proliferate and penetrate the foods we eat as well as the only way to get the ever sought after flavor profile formally known as Umami.

Pickled Jimaca

Almost everything people like is fermented… cheese, coffee, miso and sauerkraut are just a few examples of popular fermented foods.

So on that note I have been heavily into fermentation lately.

I would like to share with you one of my recipes that people have been going nuts for, pickled Jicama.  Jicama is a Mexican vegetable that is traditionally enjoyed with a hit of lime juice and cayenne pepper.


IMG_0583

I liked this dish so much when it was first introduced to me so I figured it would be great as a fermented salad.  Low and behold it was!

easy pickled jicama

Easy Pickled Jicama with Jalapeno Lime and Cayenne

This pickled jicama is crunchy with a bit of a kick!
5 from 1 vote
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Course: Condiment
Cuisine: Plant Based
Keyword: Easy Pickled Jicama
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 Cups
Calories: 70kcal
Cost: 4.00
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Equipment

  • Pickling Jar
  • Pickling Weights
  • Fermentation Kit
  • cheese cloth

Ingredients

  • 1/2 tbsp Sea Salt
  • 2 C Warm Water
  • 1 Jicama cut into thin strips
  • 1 Jalapeno diced
  • 1 Lime juiced
  • 1/2 tsp Cayenne Pepper
  • 1 pinch Fennel Seed

Instructions

  • Combine the salt and water, stir until the salt is completely dissolved. You can heat the water in a saucepan to speed it up.
  • Place the Jicama, Jalapeno, Lime Juice, Cayenne Pepper, and Fennel Seed into the jar. Pour over salted water to completely cover the Jicama. Use a weight to keep the Jicama from rising above the surface of the water. You can also use a fermentation kit and follow instructions as directed.
  • Cover the lid with a cloth or paper towel and secure with a rubber band. Leave in a warm spot for 1 week, then transfer to the refrigerator.

Notes

Equipment Needed: Mason Jar, Mandolin (optional to slice Jicama), Pickle Weight
The salt water is anti-microbial and prevents the food from souring while it is fermenting. Anything that floats above the salt water is going to be prone to spoilage.
Some mold may form on the Jicama closest to the surface of the jar. That’s O.K. just scoop it off. The Jicama underneath is safe to eat.
The Jicama will become sourer as you allow it to ferment. Try it every so often. Once the Jicama has reached a level of sourness that you like place it in the fridge to halt the fermentation process..
The Jicama will stay fresh for 1 month.

Nutrition

Calories: 70kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 882mg | Potassium: 282mg | Fiber: 9g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 43mg | Calcium: 31mg | Iron: 1mg
Tried this recipe?Follow me @eatingworks or tag #eatingworks - show me what your cooking!

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about maren

ABOUT MAREN

I created this platform to share life changing cleansing and nutritive theory and to further execute these theories through the practice of food knowledge and recipes. So welcome to Eating Works and thank you for being here with me! Read more...

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Hi! I'm Maren!

I love horses, my family and sharing detoxifying recipes for gut health.

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