Pickled Jicama with zesty Jalapeño, Cayenne Pepper, Lime Juice and Fennel Seeds. This easy fermented dish goes well with salads and anything cilantro!
1 jicama, sliced into thin strips
1 jalapeno, diced
1-2 limes, juiced
1/2 tsp. cayanne pepper
1 pinch fennel seed
1/2 T sea salt
water, enough to cover the jicama in the jar