Fermented Spicy Corn & Jicama - Version II

Directions

1. Dissolve the Celtic Sea Salt in the filtered water to make the brine.

2. Place the rest of the ingredients in the other bowl. Mix well.

3. Pack all ingredients into the Le Parfait glass jar.

4. Pour the brine into the jar until there is enough to cover the vegetables by 1 inch (2.5 cm).

5. 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.

6. 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.