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.
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
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!