Fermented guacamole is so quick and easy to make. The fermentation in this recipe is optional, but I recommend trying it at least once because it’s such a simple and delicious way to get a dose of probiotics.
Why Ferment Guacamole?
- Fermented guacamole doesn’t go brown. As you can see from the photos, fermented guacamole remains bright green even after sitting out at room temperature for 3 days!
- It’s perfect for taco parties, barbecues and school snacks because it will last longer out of the fridge.
- Probiotic dips are a great way to get more gut-friendly bacteria into your diet.
- The flavour of fermented guacamole is delicious: creamy, tangy and perfect.
Fermented Guacamole
Fermented guacamole is a delicious and probiotic version of this popular chip dip. Fermenting also prevents the guacamole from turning brown, making it perfect for picnics, barbecues and school snacks.
- 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, finely diced
- 1/2 tsp non-iodized salt
- 1 tbsp of culture (see notes)
Instructions
- Mash the avocados with a fork.
- Combine the mashed avocados with all of the remaining ingredients. The guacamole can be served fresh at this point.
- To ferment the guacamole, pack it in a glass container. Leave it in a cool, dark location for up to 3 days.
- After 3 days it will be bubbly and tangy. 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. However, you could use any probiotic, fermented liquid like sauerkraut juice or kombucha. I also recommend using a purchased starter (affiliate link.) You can even ferment without a starter… but it’s 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 fermented 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 one week after the fermentation has finished.
to prevent contamination.Keywords: dip, taco, nachos, burritos, probiotic, gluten free, vegan, keto, paleo, whole 30, summer, spring
This 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.
Fermented cauliflower is VERY stinky. I’m not surprised it flavoured the guacamole. Maybe try carrot brine instead?
Hi 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
I’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?
Interesting 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
Let me know! I’ve never specifically used unripe avocados.
Hey! how are you? Question: by kefir whey you mean the leftover from yogurt or cheese making? Can i add whole kefir instead?
You 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!
I 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.
Generally, 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!
Could you use water kefir as a culture for this?
It should work. Water kefir tends to be sweet, so expect that flavour rather than the sourness of kombucha or milk kefir.