Gundruk

गुन्द्रुक · Gundruk

Ingredients8

• Mustard leaves500 g
• Radish leaves200 g
• Cauliflower leaves200 g
• Salt2 tsp
• Water500 ml (enough to cover)
• Garlic cloves, minced2
• Fresh ginger, grated1 tsp
• Dried red chilies2

Method

1. Clean and wash the mustard, radish, and cauliflower leaves thoroughly, removing any tough stems.
2. Roughly chop the leaves and place them in a large bowl; sprinkle with salt and massage for 5 minutes.
3. Pack the salted leaves tightly into a clean, airtight jar, pressing down to remove air pockets; add enough water to just cover the leaves.
4. Seal the jar and leave at room temperature (20‑25 °C) for 3–5 days, checking daily for bubbles; once a sour aroma develops, the fermentation is complete.
5. Drain the fermented greens, discard excess liquid, and spread them on a clean tray to sun‑dry for 1–2 days until slightly wilted but still moist.
6. To serve as a soup, heat oil in a pot, sauté garlic, ginger, and chilies, add the dried Gundruk, pour in water, simmer 15 min, and season with salt to taste.