Guacamole is a highly perishable food. The high fat (mostly monounsaturated) content of avocados means it goes rancid quickly. Even with its low carbohydrate content, you can still ferment it because you’re using other veggies as well as a kickstarter to get the good lactic acid bacteria going. Note that due to its perishability, fermenting guacamole is done to add a probiotic kick rather than to preserve its shelf life.
I start by making fresh guacamole. I keep and use half of it fresh. For the other half, I add some pickle brine to kickstart the fermentation process. After 2 days on the countertop, telltale bubbles formed. It was slightly tangy but I decided to wait one more day. BAM! On the third day it had just the right level of tanginess.
Avocado oxidizes (and turns brown) quickly when exposed to air. I try to prevent browning by placing plastic wrap directly on the surface of the guac. You can also use lemon or lime juice to slow the browning. Even under wraps, it still browned a little.
Using plastic wrap also signals to you know when the fermentation is going– see pics below!
- ¼ cup fresh cilantro, chopped
- ¼ cup red onions, diced
- ½ cup tomatoes, diced
- 1 chipotle pepper in adobo sauce, diced OR 1-2 chili peppers (jalapeno, habanero, padron, etc.), diced, seeds & membrane removed
- 3 ripe medium (Hass) or 2 large (Fuerte, bacon) avocados
- 2 Tablespoons pomegranate seeds
- 1 lemon, juiced
- 1 lime, juiced
- sea salt
- black pepper
- ¼ cup pickle brine or liquid whey
- Chop and dice first four ingredients and add to a bowl.
- Add pomegranate seeds to bowl.
- Quarter avocados, remove skins and add to bowl.
- Add lemon and lime juice.
- Mash avocado with fork and mix all ingredients together.
- Season with salt and pepper to taste.
- Add pickle brine. Transfer to another jar if fermenting. Cover surface tightly with plastic wrap and leave on kitchen counter.
- When you see bubbles forming under plastic wrap, taste guacamole. When it has the tanginess you like, store in refrigerator.