Fermented Guacamole

Fermentation prevents guacamole from browning

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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!


  • 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. 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.


  • 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!