How to make Fermented Yam Bean (Jicama) Recipes
Jicama (also called yam bean) is a type of bulbous root vegetable that many people
describe as being a cross between an apple and a turnip. Originating from Mexico it is
low in calories, high in nutrients and has a very low glycemic index. Jicama’s fiber
contains a beneficial type of prebiotic fructan carbohydrate called oligofructose inulin
which acts like a prebiotic once it reaches the intestines i.e. it promotes “good” bacteria
growth that maintains both a healthy colon and balanced immunity. Apart from the
many health benefits, fermented jicama is one of my new favourites.
Yam Bean Kimchi
- 1 huge peeled Yam Bean root – thinly sliced
- 1/4 cup Gochujang (Korean paste)
- 2 T shredded ginger
- 1 T chopped garlic
- 2 T lime juice
- 2 T Nuoc Cham (Vietnamese dipping sauce)
- 4 scallions – chopped
Weigh ingredients and add 2% salt (Sea salt or pink Himalayan salt) – mix through
thoroughly and give a bit of a massage. Push into jar making sure there are no air
pockets and top off with a little 2% brine if necessary.
Jicama with Jalapeno, Lime and Cayenne
- 1 Jicama, sliced into thin strips
- 1 Jalapeno, diced
- 1-2 Limes, juiced
- 1/2 Tsp. Cayenne Pepper
- 1 Pinch Fennel Seed
Weigh ingredients and add 2% salt (Sea salt or pink Himalayan salt) – mix through
thoroughly and give a bit of a massage. Push into jar making sure there are no air
pockets and top off with a little 2% brine if necessary.