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. It also naturally preserves the avocados and prevents browning!
We love Mexican, South American, Tex-Mex cuisine. While my kids aren’t into really spicy dishes… pretty much anything served with salsa or guacamole is a favorite dish.
Why Ferment Guacamole?
The secret to guacamole that can last more than 30 minutes without turning brown is to ferment it! As you can see from the photo, fermented guacamole remains bright green even after sitting out at room temperature for 3 days!
Here are a few more reasons to add a bit of culture to your guacamole:
- It’s perfect for picnics, barbecues, and parties because it will last out of the fridge.
- Probiotic dips are a great way to get more gut-friendly bacteria into your diet.
- The flavor of fermented guacamole is deliciously creamy, tangy, and perfect.
- It’s so EASY! Even if you’ve never fermented anything before, simply stir a bit of cultured ACV into your guacamole and you’re done!
Fermented guacamole is a delicious and probiotic way to preserve avocados. Fermentation also prevents the guacamole from turning brown, making it perfect for picnics, barbecues, and parties!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Snack
- Method: Fermented
- Cuisine: Mexican
- Diet: Vegan
- 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)
- Cut the avocados into cubes or mash them with a fork.
- Combine the avocados with lemon juice, cumin, garlic, and salt. The guacamole is ready for serving fresh at this point.
- To ferment the guacamole, stir in the culture and pack it in a glass container. This ferment will bubble, so cap with a losing-fitting lid or a lid that can handle fermentation. I like to use a fido jar or pickle pipe.
- Place a jar in a dark location, like a kitchen cupboard for 1 to 3 days.
- It will be bubbly and tangy after fermenting. Store it in the fridge for an additional day before serving to curb the fermentation process and allow the flavor to mellow out.
- For the best flavor, eat within one week after the fermentation has finished.
- Guacamole is such a staple in our home, that I have fermented it with a number of different starters. Any probiotic, fermented liquid can be used to ferment avocado. Use whatever you have on hand: sauerkraut juice, kombucha, or apple cider vinegar with a mother.
- Guacamole will continue to ferment, even after being refrigerated. The best way to curb the fermentation is to freeze it. It will still be deliciously probiotic after thawing!
- Serving Size: 1/4 cup
- Calories: 105
- Sugar: 0.4g
- Sodium: 152mg
- Fat: 9.9g
- Saturated Fat: 2.1g
- Carbohydrates: 4.7g
- Fiber: 3.4g
- Protein: 1.1g
- Cholesterol: 0mg
Keywords: dip, taco, nachos, burritos, probiotic, gluten free, vegan, keto, paleo, whole 30, summer, spring