Fermented Spicy Corn & Jicama - Version II


  • 2-1⁄2 cups (600 ml) filtered water
  • 1-1⁄2 Tablespoons (22.5 ml) Celtic Sea Salt
  • 1 lb (450 g) jicama*, peeled and cut into small cubes
  • 2 cups (475 ml) fresh corn kernels**
  • 1 cup (240 ml) loosely packed cilantro leaves
  • 1 Serrano pepper, seeded and chopped
  • 1/2 small purple onion, diced
  • 1 Tablespoon (15 ml) freshly squeezed lime juice



    1. Bring the filtered water to a boil. Pour into a bowl and dissolve the salt to make the brine. Allow the brine to cool completely.

    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.

    *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.

    Older Post Newer Post

    Leave a comment

    Comments must be approved before they are published.