Gundruk (Fermented Green Vegetables)
Gundruk is a traditional, tangy, fermented and sun-dried leafy green vegetable from Nepal, made from mustard, radish, or spinach leaves,
It is rich in iron, fiber, and lactic acid bacteria, which can aid digestion and boost the immune system.
Often used in sour soups (Gundruk ko Jhol) or pickles (Achar).
30min
Easy
Not spicy
Ingredients
1 kg of mustard leaves (or the quantity you desire)
Directions
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Clean the leaves thoroughly.
Leave them to dry in the sun for 1 day.
Cut the leaves into large pieces about 10 cm long.
Gently crush the leaves to soften them, paying particular attention to the stems.
Once crushed, squeeze them to extract as much water as possible.
Place the leaves in a jar and pack them tightly up to the neck. Make sure there are no gaps between the leaves.
Seal the jar tightly and leave it outside for 10 to 15 days (10 days if it’s warm and sunny, 15 days if it’s cold and sunny). The green vegetables will transform and become tangy and aromatic.
Remove the leaves from the jars and let them dry in the sun for 3 more days.
Store in an airtight container in a cool, dark cupboard.
You can enjoy gundruk in a soup or as a vegetable with dal baht.
Other similar meals
Can be consumed with…
Can be used with…
