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.
When it’s avocado season, we serve guacamole on tacos, nachos, pupusas, eggs, and pretty much anything you can imagine. (Taco pie anyone?)
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
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
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
- 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.
Notes
- 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!
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.
I love the sourness of guacamole and fermenting only makes it better!
★★★★★
Thanks!