Lacto-Fermented Guacamole

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.
Course Condiment, Ferment, Snacks
Author Wardee Harmon


  • 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


  1. Combine all ingredients together and mash well with a fork.
  2. Put in a bowl.
  3. Cover with plastic.
  4. Allow to sit at room temperature for about 7 hours.
  5. Transfer to refrigerator until serving.
  6. Skim off browned top layer if you desire a bright, green guacamole.
  7. It is fine to eat what you skimmed off.
  8. You can also mix it in, which will discolor the rest of the guacamole slightly.

Recipe Notes

Enjoy! Serve with homemade (best ever) tortilla chips!