This guacamole recipe is so quick and easy. The fermentation it is optional, but I recommend trying it at least once because it’s such a delicious and easy way to get your probiotics.
Why Ferment Guacamole?
- Fermented guacamole doesn’t go brown. As you can see from the photos, fermented guacamole remains bright green after sitting out at room temperature for 3 days.
- It’s perfect for taco parties, barbecues or school snacks, because it will last longer out of the fridge.
- It’s a great way to get more probiotics into your diet.
- The flavour of fermented guacamole is delicious. Creamy. Tangy. Perfect.
Fermented Guacamole
Fermented guacamole is a delicious, nutritious and probiotic version of this popular chip dip. Fermenting is also the best way to prevent your guacamole from turning brown!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Snack
- Method: Fermented
- Cuisine: Mexican
Scale
Ingredients
- 2 ripe avocados
- 1 lemon, juiced
- 1/2 tsp of ground cumin
- 1 clove of garlic diced
- 1/2 tsp non-iodized salt
- 1 tbsp of culture (see notes)
Instructions
- Mash your avocados and combine with the remaining ingredients. The guacamole can be eaten at this point. If you want to ferment your guacamole follow the next two steps,
- Place the guacamole in a sterile container for fermenting, and leave in a cool location for up to 3 days.
- It will become bubbly and tangy overtime. Store it in the fridge for an additional day before serving to curb the fermentation process and mellow out the flavour.
Notes
- I usually use milk kefir whey as my starter, but you could also use sauerkraut juice, kombucha or a purchased starter. You can even ferment without a starter… but it’s always a bit risky, as it relies on free range lactic bacteria.
- You can ferment this a mason jar with a dish towel on top. However, if you want to store it for more than a few days, I recommend using a fido or a mason jar with an airlock
to prevent contamination.
- For the best flavour, eat within a week of fermentation.
Keywords: dip, taco, nachos, probiotic, gluten free, vegan, keto, paleo
Jessica Schafer
June 5, 2018 at 8:32 pmThis one didn’t work as well for me – maybe because I used a starter from fermented cauliflower rather than whey? The fermented flavour was too strong for the guacamole.
Emillie
June 6, 2018 at 7:05 amFermented cauliflower is VERY stinky. I’m not surprised it flavoured the guacamole. Maybe try carrot brine instead?
Tom
October 2, 2018 at 9:56 amHi Emillie, thank you for the recipe!
Do you think it would work if I cover with water Brine? (from sauerkraut)
I want to try to ferment a lot of under ripe avocados with the hope this way they would be good for a long time, do you think it can work?
Thank you
Tom
Emillie
October 2, 2018 at 10:37 amI’m not sure that fermenting will help improve the flavour/texture of unripe avocados. It will help ripe avocados last longer. However, it will continue to ferment in the fridge, so I wouldn’t keep it for more than a week or two (after fermenting). I haven’t tried freezing fermented guacamole… but maybe try a small batch of that? I wonder if it would work?
Tom
October 2, 2018 at 1:11 pmInteresting Idea 🙂 thanks, Ill start the experiments 🙂
I got the Idea about the under ripe avocados from another fermenting recipe, I hope it will taste good
Emillie
October 2, 2018 at 1:18 pmLet me know! I’ve never specifically used unripe avocados.
pablo
October 8, 2018 at 10:57 amHey! how are you? Question: by kefir whey you mean the leftover from yogurt or cheese making? Can i add whole kefir instead?
Emillie
October 8, 2018 at 11:39 amYou could use yogurt whey or cheesemaking. You can use whole kefir, but it is less sour and more milky then whey. However, it will still work!
MRN
May 12, 2019 at 9:08 amI accidentally kept the fresh guacamole from Whole Foods out for more than 12 hours. It fermented in the morning. To find if it was ok to eat after fermenting, did google search and found this “recipe” for this 🙂
The spicy guac was tasting less spicy after fermenting. You don’t have to add anything much if in warm weather days – like if above 73 F room temp, just keeping it in a closed jar should ferment it.
Emillie
May 12, 2019 at 2:36 pmGenerally, I don’t recommend eating something that fermented by surprised, especially store-bought foods which are usually full of preservatives to prevent fermentation. However, I do encourage you to try making your own fermented guacamole!