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.


  • 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)


  1. Mash the avocados with a fork.
  2. Combine the mashed avocados with all of the remaining ingredients. The guacamole can be served fresh at this point.
  3. To ferment the guacamole, pack it in a glass container. Leave it in a cool, dark location for up to 3 days.
  4. 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.


  • 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.

Keywords: dip, taco, nachos, burritos, probiotic, gluten free, vegan, keto, paleo, whole 30, summer, spring