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Peel and slice the jicama. It can be chunky or thinly sliced.
Place the jicama, orange zest and juice, and salt into your jars, adding equal amounts to each jar.
Add half of a culture packet (¼ teaspoon) into 1 cup of water and mix well. Divide and pour ¼ cup into each of your 4 jars. (Alternately, you can just use ¼ cup of Kefir Whey, divide and pour 1 tablespoon into each jar).
Fill each container with filtered water, leaving 1½ inches of headspace to let the jicama bubble and expand as it ferments.
Seal the container (airlock lid is optional) and let it sit on your kitchen counter, out of direct sunlight, for 3 days.
After 3 days, place in the fridge and enjoy!