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Crushing with Cultured Foods

"Jicima if you're Sick-i-Ma"

Started by BEARYhappy in Crushing with Cultured Foods 1 month ago

Jicima is a POWERHOUSE! A probiotic food with prebiotics and short chain fatty acids!!! I am no expert but I know that sounds like a winning combination. xoxo

Listening to the BB stream from last night as I work/chore:  https://dlive.tv/p/owenbenjamincomedy+7i9-m7_Wg ;

FEAR IS the most effective weapon and rejecting it is the solution, we were given the guidance, "do not fear."

Here is a link to last night's JICIMA VIDEO and RECIPE with me.

I first saw this recipe in January and was VERY excited to try it out! I wasn't sure if our local grocery store had Jicima, and they DO! Thank you Trading Union. :)  Guess who's recipe this is??? That's rigghhht, Donna's, be sure to support her channel.  She is based and likely has no idea what a Bear is, but is one!  Here is her JICIMA IF YOU'RE SICKIMA VIDEO.

Here is the recipe from Donna's Site:

"Jicama If You're Sicka-ma You've gotta try these vegetables. Jicama is a prebiotic so you will get more good probiotics in these veggies. The prebiotics feed the good bacteria and you can watch them multiply and grow and get bubbly. Kids love to eat jicama for the orange flavor and the small size. These are wonderful for colds and flus, allergies, and whatever ails ya!

Servings: 4 pints Equipment pint jars (4) Airlock Lids for Mason Jars (4)

Ingredients

1 cup Water

¼ teaspoon Cutting Edge Cultures or ¼ cup Kefir Whey

3 jicama about 2 pounds

2 oranges Zest and juice

4 teaspoons Celtic Sea Salt

Water to fill jars

Instructions

If using the starter culture, stir together the culture and water in a small jar. Let the mixture sit while you prepare the ingredients. If using kefir whey, add it when the recipe calls for culture.

Peel and slice the jicama. It can be chunky or thinly sliced

Place the jicama, orange zest and juice, and salt into your jars, adding equal amounts to each jar.

Add half of a culture packet (¼ teaspoon) into 1 cup of water and mix well. Divide and pour ¼ cup into each of your 4 jars. (Alternately, you can just use ¼ cup of Kefir Whey, divide and pour 1 tablespoon into each jar).

Fill each container with filtered water, leaving 1½ inches of headspace to let the jicama bubble and expand as it ferments.

Seal the container (airlock lid is optional) and let it sit on your kitchen counter, out of direct sunlight, for 3 days. After 3 days, place in the fridge and enjoy!

Notes Storage note: This can be kept in a covered airtight jar in the refrigerator for up to nine months."