Just in time for Memorial Day Weekend! Guacamole is about the only way my husband and children like their avocados. Conveniently, it is also an easy way for me to sneak live cultures into their food and at the same time preserve the green of the avocados. Which is great when you have a pile of slightly overripe ones. This is a very easy recipe and varies according to what I have around and my mood. Historically guacamole is not my best dish but the addition of the milk kefir and cultured onions make it lively and addictive. Though to make it vegan and dairy free you can leave the milk kefir out. This is quite a large batch, so feel free to cut the ingredients in half.
4-6 medium to large avocados
1 cup cultured milk kefir (optional)
1 bunch fresh cilantro
2-3 cloves garlic
1/4-1/3 cup lime juice
1 heaping teaspoon cumin
1 teaspoon kosher salt
Combine all ingredients in a blender and process until smooth.
You can leave this to culture for up to a day or enjoy it immediately. The ferment will slow down the browning of the avocados but won’t stop it completely so it should be eaten within a week.