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You'll love this delightful mix of savory and spicy flavors featuring jicama and corn.
Karen Wang Diggs, Chief Fermentation Officer
Fermented Spicy Corn & Jicama - Version II
Fermented Spicy Corn & Jicama
Rated 4.8 stars by 4 users
Category
Cuisine
Latin American
Author
Karen Wang Diggs, Chief Fermentation Officer
Servings
32 fl oz (1 Liter)
Prep Time
15 minutes
Cook Time
7-10 hours
You'll love this delightful mix of savory and spicy flavors featuring jicama and corn.
Ingredients
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1-1⁄2 Tablespoons (22.5 ml) Celtic Sea Salt
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2-1⁄2 cups (592 ml) filtered water
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1 lb (450 g) jicama*, peeled and cut into small cubes
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2 cups (474 ml) fresh corn kernels**
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1 cup (237 ml) loosely packed cilantro leaves
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1 Serrano pepper, seeded and chopped
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1/2 small purple onion, diced
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1 Tablespoon (15 ml) freshly squeezed lime juice
Equipment:
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2x large stainless steel, glass, or ceramic mixing bowls
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Le Parfait Familia Wiss Terrine or Screw Top glass jar 1L (32 oz)
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ChouAmi device
Directions
Dissolve the Celtic Sea Salt in the filtered water to make the brine.
Place the rest of the ingredients in the other bowl. Mix well.
Pack all ingredients into the Le Parfait glass jar.
Pour the brine into the jar until there is enough to cover the vegetables by 1 inch (2.5 cm).
Assemble ChouAmi onto the jar according to directions. Allow to ferment for 7–10 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.
Recipe Note
*Unlike the potato, the skin of the jicama is inedible and must be removed.
***If possible, use corn that is certified organic and non-GMO.
Original recipe by Karen Wang Diggs
All rights reserved.
