5-Ingredient Kimchi Guacamole | Garden in the Kitchen

In this 5-Ingredient, 5-minute, gut-friendly recipe we bring together the bold flavors and health benefits of Korean kimchi with everyone’s favorite Mexican dip; guacamole.

With its creamy texture and blend of sour and salty flavors, this 5-Ingredient Kimchi Guacamole is a refreshing twist of this classic dip. It’s perfect with your favorite chips or veggies, and also makes an excellent topping for burgers, tacos, quesadillas, or fajitas.

As someone who has suffered with a poor digestive system most of my life, I learned long ago about the benefits of eating fermented foods for gut health. I am no stranger to probiotic foods and drinks, I even went through a phase of making kombucha at home. Well, until a bottle of kombucha exploded in my kitchen flying its content up in the air which resulted in having to repaint my kitchen ceiling! That was the end of it…

Kimchi, like kombucha, sauerkraut, yogurt and kefir, contains natural probiotic bacteria that help to nourish a healthy gut microbiome. Eaten on a regular basis, these probiotic-rich foods can most definitely help keep your gut in tip top shape.

I have been trying to add these fermented foods to my diet via smoothies which is why I incorporated kefir in this Swiss Chard Raspberry Kefir Smoothie and yogurt in this Dragon Fruit Smoothie. So, not only do these smoothies taste great they are good for your gut too!

What is kimchi made of?

Kimchi’s primary ingredient is cabbage and it often contains other vegetables like carrots, celery, radishes, and seasonings like garlic, ginger and chili flakes. Note some kimchi brands contain fish sauce so if you are looking to make vegetarian kimchi guacamole, read the kimchi labels carefully.

5 ingredient kimchi guacamole in a white bowl with a wooden spoon, jalapenos, cilantro, lemon.

Ingredients

Avocados: Ripe avocados make this guacamole smooth and creamy. It is best to pick these up a few days before you want to prepare the guacamole so they have time to ripen.
Kimchi: Use any store bought kimchi you prefer, chopped into bite-sized pieces.
Jalapeño: I added a chopped and diced jalapeño but depending on how spicy your kimchi is, you can add more or less.
Cilantro: Chopped cilantro complements the flavors of the avocados and kimchi well but if you don’t like cilantro, use parsley instead. Flat leaf or curly parsley both work.
Lime: You’ll need to add the juice of one lime to add a nice tart flavor. Fresh lime juice tastes best but if you are in a pinch, jarred will work.
Olive oil: Use extra virgin olive oil to help blend the ingredients. If you don’t have extra virgin olive oil any kind will work.
Salt and pepper: Add salt and pepper to taste.

Avocados, limes, jalapenos, cilantro, and kimchi.

How To Make Kimchi Guacamole

Pour the kimchi onto a plate and chop it into small pieces making sure to keep the juice it releases. The juice from the kimchi is full of flavor which will add moisture and tanginess to the guacamole.
Chop half of the jalapeño into tiny pieces to add to the guacamole and slice the remaining portion in half to add on top as garnish.
Place the avocados in a bowl and, using a large fork or potato masher, mash until smooth.
Add the remaining ingredients and stir to combine.
Top the guacamole with the sliced jalapeño and fresh cilantro.
Serve with your favorite chips!

Kimchi guacamole in a white bowl with a wooden spoon, cilantro, jalapeno and chips.

👩🏻‍🍳 Silvia’s tips on how to keep guacamole from turning brown

Pat the guacamole down with the back of a spoon to give it a flat surface.
Pour a thin layer of olive oil or lemon juice over the guacamole to create a barrier between the guacamole and the air.
Cover the dish with plastic wrap, pressing it down so that it directly touches the surface of the guacamole.
Keep the guacamole refrigerated until ready to eat.
After a days there may be a thin layer of browning. While it is perfectly safe to eat the brown guacamole, you may want to remove the brown layer with a spoon so it looks fresh and delicious!
Store kimchi guacamole in the fridge for up to 4 days.

Kimchi guacamole in a white bowl with a wooden spoon, cilantro, and jalapeno.

why does guacamole turn brown?

Guacamole, made with avocados, like apples, turn brown quickly when exposed to oxygen. This is a process called oxidation and it’s perfectly normal.

can you eat guacamole when it turns brown?

Yes, although many of us find it unpleasant to eat brown avocado it is perfectly safe to eat.

how do you keep guacamole from browning?

The key to keeping guacamole from turning brown is to create a barrier between the top layer and the air. Drizzle olive oil or lemon juice over the surface of the guacamole and place a piece of plastic wrap directly on top and seal tightly.

which avocados are best for guacamole?

Hass avocados are ideal for guacamole due to their creamy texture and rich flavor.

Looking for more dip recipes for next time?

Chop the kimchi into really small pieces. I like to do this on a plate so the juices from the kimchi won’t run off. The juice from the kimchi is full of flavor which will add moisture and flavor to the guacamole.
For the jalapeño I like to chop half into tiny pieces to add to the guacamole, then slice the other half to add on top.
Add the avocados to a bowl and mash using a large fork or potato masher.
Proceed to add the remaining ingredients. Stir well to combine.
Top with sliced jalapeños and fresh cilantro.
Serve with your favorite chips!