Description

Gundruk is particularly popular among Nepali community and the production is carried out at the household level. Gundruk is obtained by fermenting and drying leafy vegetables such as Rayo sag (Brasicca rapa spp.campestris variety cuneifolia), Toriko Sag (leaves of mustard), Mulako Sag (radish leaf) and Banda kopi (cauliflower) to produce a sour brownish black product.

It is served as a side dish with the main meal and is also used as an appetiser and can be made into a soup. Gundruk is an important source of minerals particularly during the off-season in rural areas when the diet consists of mostly starchy tubers and maize which tend to be low in minerals.