Want to make your guacamole just that much better for you? Lacto-ferment it! This natural fermentation process allows beneficial organisms to proliferate, and causes an explosion of vitamins and enzymes. The benefits to you? Better digestion and support for your immune system. Check out the recipe below, also demonstrated above in this week’s free video.
My family eats a a lacto-fermented food with each meal and then some — most of the time. This is easy to do when you consider the array of lacto-fermented foods available: raw cheeses and fermented dairy (yogurt, kefir or clabber), sauerkraut, natural pickled vegetables and fruits like relishes and chutneys, pickled meats, even desserts made from fermented food bases (like ice cream that uses kefir or cream cheese frosting using homemade raw cheese), and delicious beverages like water kefir.
So, let’s get to the recipe already (video demonstration above)…
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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?
Free CHEAT SHEET: “Create Your Own Ferments” Fermenting Formulas
Want to create your own safe-to-eat and delicious fermented salsas, chutneys, pickles or krauts? Need to know how long to ferment, how much salt to add, and how to store?
This cheat sheet will give you formulas for all types of ferments (even fruit preserves, pickled meats, and condiments) – so you can “create your own” ferments with confidence.
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