You'll love this delightful mix of savory and spicy flavors featuring jicama and corn.
Karen Wang Diggs, Chief Fermentation Officer
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You'll love this delightful mix of savory and spicy flavors featuring jicama and corn.
Karen Wang Diggs, Chief Fermentation Officer
Rated 4.8 stars by 4 users
Latin American
32 fl oz (1 Liter)
15 minutes
7-10 hours
You'll love this delightful mix of savory and spicy flavors featuring jicama and corn.
AuthorKaren Wang Diggs, Chief Fermentation Officer
1-1⁄2 Tablespoons (22.5 ml) Celtic Sea Salt
2-1⁄2 cups (592 ml) filtered water
1 lb (450 g) jicama*, peeled and cut into small cubes
2 cups (474 ml) fresh corn kernels**
1 cup (237 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
2x large stainless steel, glass, or ceramic mixing bowls
Le Parfait Familia Wiss Terrine or Screw Top glass jar 1L (32 oz)
ChouAmi device
Dissolve the Celtic Sea Salt in the filtered water to make the brine.
Place the rest of the ingredients in the other bowl. Mix well.
Pack all ingredients into the Le Parfait glass jar.
Pour the brine into the jar until there is enough to cover the vegetables by 1 inch (2.5 cm).
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.
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.
Original recipe by Karen Wang Diggs
All rights reserved.
I love my new wooden cabbage shredder. It is easy to shred and makes nice shredding for making sour kraut…
Thank you, Jocelyn!
We love the shredder as well - it is so convenient when preparing cabbage and other veggies for fermentation!
The ChouAmi Team
Very happy with my Kraut Pounder as it has various uses. With Blender, with fermenting cabbage, making horderves pounding middle of bread and adding stuffings .
Thank you, Jocelyn! We here at ChouAmi love the pounder as well, particularly when using with Le Parfait straight-walled jars!
The ChouAmi Team
Great invention. Sorry, accidentally sent one star first.
Thank you, Anne!
We are so happy that you love ChouAmi and we know that it will love you back with many years of healthy ferments!
The ChouAmi Team
I love my kraut pounder! I have wanted to purchase one for awhile now and finally treated myself. Thank you for your great customer service and many recipes that you share with everyone!
Thank you, Marsha! We're so happy you love the pounder. All the best in 2024!
The ChouAmi Team
Given to a friend, and haven’t had feed back….
Thank you, Mejma - we're sure they'll love it! Best, The ChouAmi Team