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.
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.
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 with Jalapeno Lime and Cayenne
- 1 Jicama sliced into thin strips
- 1 Jalapeno diced
- 1-2 Limes juiced
- 1/2 Tsp. Cayanne Pepper
- 1 Pinch Fennel Seed
- 1/2 T Sea Salt
- Water enough to cover the Jicama in the jar
- Combine the salt and water and stir until the salt is completely dissolved. You can heat the water in a saucepan to speed this 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.
- 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.