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Fermented Guacamole: A Simple Probiotic Dip!

Lacto-fermented guacamole for a probiotic dip.
Fermentation prevents guacamole from browning

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!

Lacto-fermented guacamole for a probiotic dip.

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!
Preserve avocados with fermentation
Print

Fermented Guacamole

Fermentation prevents guacamole from browning
Print Recipe

★★★★★

5 from 1 reviews

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!

  • Author: Emillie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Snack
  • Method: Fermented
  • Cuisine: Mexican
  • Diet: Vegan

Ingredients

Scale
  • 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

  1. Cut the avocados into cubes or mash them with a fork.
  2. Combine the avocados with lemon juice, cumin, garlic, and salt. The guacamole is ready for serving fresh at this point.
  3. 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.
  4. Place a jar in a dark location, like a kitchen cupboard for 1 to 3 days.
  5. 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.
  6. 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

Filed Under: Condiments, Fermented VegetablesTagged With: Dip, Mexican

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Comments

  1. Jessica Schafer

    June 5, 2018 at 8:32 pm

    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.

    Reply
    • Emillie

      June 6, 2018 at 7:05 am

      Fermented cauliflower is VERY stinky. I’m not surprised it flavoured the guacamole. Maybe try carrot brine instead?

      Reply
  2. Tom

    October 2, 2018 at 9:56 am

    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

    Reply
    • Emillie

      October 2, 2018 at 10:37 am

      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?

      Reply
      • Tom

        October 2, 2018 at 1:11 pm

        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

        Reply
        • Emillie

          October 2, 2018 at 1:18 pm

          Let me know! I’ve never specifically used unripe avocados.

          Reply
  3. pablo

    October 8, 2018 at 10:57 am

    Hey! how are you? Question: by kefir whey you mean the leftover from yogurt or cheese making? Can i add whole kefir instead?

    Reply
    • Emillie

      October 8, 2018 at 11:39 am

      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!

      Reply
  4. MRN

    May 12, 2019 at 9:08 am

    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.

    Reply
    • Emillie

      May 12, 2019 at 2:36 pm

      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!

      Reply
  5. Sue

    September 6, 2019 at 2:42 am

    Could you use water kefir as a culture for this?

    Reply
    • Emillie

      September 6, 2019 at 5:30 am

      It should work. Water kefir tends to be sweet, so expect that flavour rather than the sourness of kombucha or milk kefir.

      Reply
  6. Anonymous

    March 21, 2022 at 1:02 pm

    I love the sourness of guacamole and fermenting only makes it better!

    ★★★★★

    Reply
    • Emillie

      March 21, 2022 at 1:25 pm

      Thanks!

      Reply

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Hi, I'm Emillie, an island-dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed to feed your microbiome.
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