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
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
- 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
Find it online: https://www.fermentingforfoodies.com/fermented-guacamole/