Dish

Gundruk

Gundruk is made by fermenting leafy greens such as mustard greens, spinach, or radish leaves. The leaves are first wilted, then packed into a jar with salt and spices, and left to ferment for several days. The resulting product is a sour and slightly spicy condiment that can be used in a variety of dishes. Gundruk is high in vitamins and minerals, and is a good source of probiotics.

Asian cuisine› South Asian cuisine› Nepalese cuisine

Vegetable Dish

Origins and history

Gundruk has been a staple food in Nepal for centuries, and is believed to have originated in the Himalayan region. It is often used in soups, stews, and curries, and is also eaten as a side dish with rice and dal. Gundruk is a popular food among the Nepalese diaspora, and can be found in Nepalese restaurants around the world.

Dietary considerations

Suitable for: Vegetarians. Suggestions: Gluten-free.

Variations

There are many variations of gundruk, depending on the type of leafy greens used and the spices added. Some recipes call for the addition of tomatoes, onions, or garlic, while others use a mixture of different greens. Gundruk can also be made into a soup by adding water or broth.

Presentation and garnishing

To make gundruk, be sure to use fresh, high-quality leafy greens. The fermentation process can take several days, so be patient and allow the gundruk to ferment fully before using it in your dishes. Garnish with fresh cilantro or chopped green onions.