Spicy Corn & Jicama Medley


A relative to the sweet potato, jicama originated from Mexico and is a staple in Central American cuisine. Raw jicama is very high in fiber and vitamin C, as well as a good source of the trace mineral molybdenum and potassium. In addition, its low-carbohydrate profile makes it an excellent “baked potato” substitute for those wishing to lose weight.



  • 2 cups (480 ml) filtered water
  • 1-1/2 Tablespoons (22.5 ml) sea salt
  • 1.4 oz (40 g) jicama*, peeled and cut into small cubes
  • 1 cup (240 ml) fresh corn*
  • 1 cup (240 ml) loosely packed cilantro leaves
  • 1 Jalapeño pepper, seeded and chopped
  • 2 stalks green onion, chopped
  • 1 Tablespoon (15 ml) fresh lime juice

1. Bring the filtered water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt to make the brine. Allow the brine to cool completely.
2. Place the rest of the ingredients in a large bowl. Mix well.
3. Pack the mixture into a quart-size mason jar.
4. Pour the brine into the jar until there is enough to cover the vegetables by one inch (2.5 cm).
5. Place Kraut Source onto the jar. Allow to ferment between 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.
6. When the ferment has achieved a taste to your liking, replace Kraut Source with a standard mason jar lid and ring, and transfer to the refrigerator. Your ferment will last for several months in the refrigerator.

*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.