Chili-lime jicama from The Farmhouse Culture Guide to Fermenting (page 234) by Kathryn Lukas and Shane Peterson

  • unrefined salt
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  • sauerkraut brine
  • Show all ingredients...
  • Serves : .5 gallon

  • EYB Comments

    Can substitute spring water for distilled water, chili powder of your choice for Mexican chili powder, and can use the brine from the book's "Basic kraut."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spring water for distilled water, chili powder of your choice for Mexican chili powder, and can use the brine from the book's "Basic kraut."

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