Want to make your guacamole that much better for you?
This natural fermentation process allows beneficial organisms to proliferate, and causes an explosion of vitamins and enzymes. This means better digestion and support for your immune system.
My family eats a a lacto-fermented food with each meal and then some — most of the time. 🙂 Given the wide array of fermented foods available, this is easy to do!
Watch the video or read the print instructions below to learn how to make your own lacto-fermented guacamole!
This guacamole is somewhat probiotic immediately, when you stir in the whey. So you can forego the fermenting and serve it fresh, if you’d like.
- 2 avocados, ripe
- 3 to 4 cloves garlic, crushed
- 1/2 teaspoon sea salt
- 2 tablespoons whey (leftover from making raw cheese, or dripped off of plain yogurt or kefir with active cultures)
Combine all ingredients together and mash well with a fork. Put in a bowl. Cover with plastic. Allow to sit at room temperature for about 7 hours. Transfer to refrigerator until serving.
Skim off browned top layer if you desire a bright, green guacamole. It is fine to eat what you skimmed off. You can also mix it in, which will discolor the rest of the guacamole slightly.
Enjoy! Serve with homemade (best ever) tortilla chips!
How do you make your guacamole? Do you add any interesting ingredients to kick up the flavor?
This post was featured in 50 Fermented Salsas, Dips, and Spreads.
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