Gundruk

Gundruk is a traditional fermented food popular in the Nepalese community. It is made from leafy green vegetables and is known for its sour taste and strong aroma. Gundruk is a significant part of the Nepalese diet and is often served as a side dish with meals.

Preparation

The preparation of Gundruk involves the fermentation of leafy green vegetables such as radish leaves, cauliflower leaves, and mustard greens. The vegetables are first sun-dried for a few days and then packed in an earthen pot. The pot is sealed and left in a warm place for fermentation to occur. After about a week, the fermented vegetables are removed from the pot and sun-dried again. The dried Gundruk is then stored for future use.

Nutritional Value

Gundruk is rich in vitamin C and fiber, making it a healthy addition to the diet. It also contains probiotics due to the fermentation process, which can aid in digestion and boost the immune system.

Cultural Significance

Gundruk holds a significant place in Nepalese culture. It is often served during festivals and special occasions. It is also a common food item in the daily diet of the Nepalese people. The unique taste of Gundruk is appreciated by many and it is considered a delicacy in Nepalese cuisine.

See Also

• Fermented foods
• Nepalese cuisine
• Probiotics