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Fermented Guacamole

Fermented foods not only help you heal your gut in order to absorb nutrients they also are nutrient dense. The fermenting process makes them more bioavailable. One cup of raw cabbage has approximately 57 mg of vitamin c but fermented one cup has about 700 mg of vitamin c!

Fermented Guacamole has been a favorite way to eat ripe avocados for many, many years in our home. We have tweaked this recipe many times in order to bring you this family house blend.. It is easy to make if you have a food processor. Don't be surprised if you never want to return to regular guac! Dip chips or veggies sticks, use as a sandwich spread, slather on quasadillas or even eggs!

10 small- medium ripe avocados or 8 large avocados

2-3 juiced lemons

7 large cloves of garlic, minced

1 T sea salt

1/4 tsp paprika

few pinches of black pepper

1 jalapeno (unless you like it super spicy)

1 medium onion, cut into chunks

3 T whey (optional)

Blend all of the ingredients above on high for several minutes until smooth in a food processor using the s-blade. Fill jelly sized canning jars or pint jars. Use the back of a spoon or small spatula to go along the inside of the glass pushing out any air bubbles in the guacamole. (This prevents it from browning.) Let sit room temperature for about 24-48 hours. Open carefully and serve!

Is whey really necessary? Salt only vs whey fermenting thoughts:

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