Gundruk (Fermented Greens)
Gundruk (Fermented Greens)
Gundruk is Nepal's national fermented vegetable, made from leafy greens that are wilted, fermented, and sun-dried. This preservation method, developed in the Himalayan hills where fresh vegetables are scarce in winter, produces a uniquely tangy, umami-rich ingredient used in soups and side dishes.
What Goes In
How It's Made
Fresh leaves are wilted in the sun, then packed tightly into an earthenware pot with salt. The pot is sealed and left to ferment for 15-20 days. The resulting gundruk is sun-dried and stored. To prepare, it is rehydrated and cooked as a soup (gundruk ko jhol) or stir-fried with garlic and chili.
Where to Experience
A common dish in Nepali homes and traditional restaurants. Try it at Bhojan Griha in Kathmandu for an authentic experience.
Savor Gundruk (Fermented Greens)
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