Tuesday, May 14, 2013

Lacto-fermented Guacamole

Easy Lacto-fermented Guacamole 

This fermented guacamole recipe is a super easy 24 hour ferment. Avocados are highly perishable and unsuitable for long term storage so a fermented guacamole is only for the probiotic benefit and not for preservation. To give this guac an extra nutritional punch without oxidizing the pretty green fruit, it was created with a fermented "base" recipe containing all the tasty flavorings and fresh Haas Avocados are mashed and added before serving. 

The Guac:

at least 24 hours before serving:
  • 1 medium roma tomato
  • 1/4 of a medium onion
  • 1 medium jalapeno (half of a banana pepper or quarter of a bell pepper for mild)
  • 2 Tablespoons of fresh squeezed lemon juice (one small, 1/2 large)
  • 1 tsp zest of fresh lemon
  • 1 small garlic clove
  • 1/8 tsp crushed red peppers
  • 3 grinds of freshly ground black pepper
  • 1/4 tsp cumin seed
  • 3g of sea salt or Himalayan salt (about 1 tsp of regular grind)

Wash, seed, and finely dice the tomato and jalapeno. Peel and finely dice the onion and garlic. Mix remaining ingredients together and pack into a half pint wide mouth jar. Top with Kraut Kap or other air-lock lid. Place in a dark place at room temperature (68-72 degrees) for 24 hours. Remove Kraut Kap, top with a regular plastic cap with seal and move to cold storage. 

Right before serving:

  • 2 medium Haas Avocados 
Mash avocados well with a fork. Mix in about 1/2 cup (half the jar) of guacamole base and serve.
The remaining base may be refrigerated for another day, or you can just use the entire jar with 4 avocados, chances are you will need a big batch! 


  1. This is a nice alternative than taking yogurt for my daily probiotic intake. Nice recipe you have here and it looks delicious.

    1. Thank you Whitney, I hope you enjoy it as much as I do!