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Cultured Guacamole

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

Ingredients

  • 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

Instructions
 

  • 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.

Fermentation

  • 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.