Cultured Guacamole

Guacamole is a flavorful, nutrient-dense treat that’s also highly perishable. The high (mostly monounsaturated) fat content of avocados means it goes rancid quickly. While perfectly fine fresh (not-fermented), you can nevertheless lightly ferment guacamole to add some tang and probiotic benefits.

Depending on the season, I also like to add pomegranate seeds or passion fruit pulp to my guac. Both add some sweetness and interesting texture. Pomegranate is actually an authentic Mesoamerican ingredient in guacamole! (My pomegranate tree is happily growing right next to my avocado, which helps me understand why.)

If I have it on hand, I will add a few splashes of pickle brine to my fresh guacamole and lightly ferment it. After 2 days, telltale bubbles form.

Avocado also oxidizes (turning brown) quickly when exposed to air. I mitigate this by placing plastic wrap directly onto the surface of the guac. Using plastic wrap also signals to you know when fermentation is under way. Adding an acid like lime juice or pickle brine will also slow the browning a little.

Why not serve this along with some homemade baked tortilla chips?

Cultured Guacamole

Prep Time 15 minutes
Fermentation Time 2 days
Course condiment, Side Dish
Cuisine Mexican
Makes 3 cups


  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup red onion, diced
  • 1/2 cup tomato, diced
  • 1 clove garlic
  • 1 chipotle pepper in adobo sauce, diced OR 1 medium fresh chili pepper (jalapeño or serrano), diced, seeds & membrane removed
  • 3 medium or 2 large avocados, ripe
  • 2 Tbsp pomegranate seeds optional
  • 2 passion fruits optional
  • 1 lime
  • sea salt
  • black pepper
  • 2 Tbsp pickle brine or liquid whey


  • Dice cilantro, tomato, onion, and pepper and add to a mixing bowl.
  • Mince garlic with microplane and add to bowl.
  • Quarter avocados, removing pits and skins, and add to bowl.
  • Add lime juice and pickle brine.
  • If using, split passion fruit open and scoop pulp and seeds into the bowl.
  • Mash avocado with fork and mix all ingredients together.
  • If using, fold pomegranate seeds into mixture, being careful not to burst them.
  • Season with salt and pepper to taste.


  • Cover the surface of the guacamole directly with plastic wrap (not just the bowl, which leaves air between the guac and the wrap and will lead to browning) and leave on kitchen counter for 1-2 days.
  • When bubbles have formed under plastic wrap, transfer to refrigerator in same or another airtight container. Consume within 3 days.


9 thoughts on “Cultured Guacamole

  1. Barb Reply

    How long does it stay good in the fridge? And is the brown only on the top? Is it ok to eat the brown avocado?

    • Austin Post authorReply

      Yes, usually it’s just the top portion that browns. It’s still fine to eat. I would consume it within 3-4 days.

  2. Derrick Warren Reply

    How long can you ferment avocados and how long can it last. Also, do you have to refridgerate.

    I want to make a fermented hot sauce with it

    • Austin Post authorReply

      I would probably only ferment guac for 2 days, then store in the fridge for another 4 days tops. I don’t use fermentation to “preserve” avocados as much as to enhance the flavor.

      Avo Hot sauce sounds interesting, though!

    • Austin Post authorReply

      Pom seeds add a nice tangy and sweet flavor and fun texture to the guac. It’s a traditional ingredient in the Meso-American recipe!

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  4. paintandclick Reply

    What type of pickles and brine were used in this recipe?

    I have a mild avocado allergy and love to make easy fermented vegetables… and wonder how the fermentation may effect ones who have a mild avocado allergy.

    • Austin Post authorReply

      Hello! I believe I used pickle brine from a batch of garlic dill cucumbers. If you have an avo allergy then I’d recommend the many other veggies (carrots, cucumbers, beans, etc.) that can easily be brined and fermented. Recipe:

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