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–+ servings

Lacto-Fermented Jicama

Serve these crisp, sour veggies with tacos and other Mexican food, or eat them on their own as a snack. This easy introduction to lacto-fermentation can be applied to other veggies as well.
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Prep Time 30 minutes
Resting Time 7 days
Course Condiment, Side Dish, Snack
Cuisine Mexican
Servings 24 Servings

Equipment

Ingredients
  

  • 1 lb Jicama, peeled and cut into sticks 
  • 1 lb Carrots, sliced
  • 6 Jalapeños, sliced
  • 1 small White onion, peeled and cut into thick slices or wedges (6 wedges)
  • 6 cloves Garlic
  • 2-3% (by weight) Salt (non-iodized)
  • Filtered water

Instructions
 

  • Peel the garlic and crush with the flat side of a knife. Cut the jicama into sticks, slice the carrots and jalapeños, and cut the onions into wedges (peel and cut the ends off first).  
  • Place two garlic cloves in the bottom of each jar, then divide the remaining veggies between the three jars and cover with filtered water, leaving about 1.5 inches of space at the top.
  • The amount of salt to add should be 2%-3% of the total weight of the veggies and water. In order to weigh the jars’ contents without including the weight of the jar, set the fourth jar on the scale and use the "tare" button to zero it out, then remove the jar from the scale. (The scale will show a negative amount.) Place one of the filled jars on the scale to measure the weight of the contents in grams, then multiply the total grams by .025 to get the salt measurement. Tare the scale again, then add the appropriate amount of kosher salt or any other non-iodized salt. Repeat this process with each jar.
  • Once the salt has been added, place a lid on each jar and shake the jar until the salt has dissolved. Remove the lids, place the weights in the jars and tighten the lids. Use the pump a few times on each jar to remove the trapped air bubbles.
  • Let the jars rest at room temperature for about 7-10 days. To test if the pickles are ready, feel free to open the jar and try one of the veggies. Just make sure your hand and any utensils you use are clean so you don’t contaminate the ferment. Alternatively, you can keep pumping the jars every day, removing the carbon dioxide bubbles created during fermentation. The amount of carbon dioxide produced will lessen significantly when the pickles are ready to eat. 

Notes

The finished pickles will be sour, but shouldn’t taste or smell rotten. If they smell rotten, throw them out.
Keyword Fermented Foods, Healthy, Probiotic, Vegan
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