To start my year with regular intake of fermented food, the first preparation is fermented jicama with slices of ginger, turmeric, galangal.
So easy, cut jicama into thin strips, place in a lined jar, add 2% its weight of fine salt, mix well, cover with boiled and cool down 2% brine. Leave at around 20˚C, fine bubble formed from day 2 and vigorously on day 3, ready to enjoy a small portion with every meal. Keep in the fridge to slow down fermentation/souring.
