French
DeutschGundruk
 | This article needs additional citations for verification. (February 2025) |
 Gundruk left out in the sun to dry | |
| Place of origin |  Nepal |
|---|---|
| Region or state | |
| Main ingredients | Leafy parts of radish, cauliflower; root of radish |
Gundruk (Nepali: गुन्द्रुक pronounced [ɡund̪ruk] ⓘ) is a dish made of fermented leafy green vegetables (saag; Nepali: साग), originating in Nepal. It is also popular in Sikkim and other regions of India, as well as in Bhutan and Myanmar.[1] Annual production of gundruk in Nepal is estimated at 2,000 tons, most of it at the household level.[2]
Gundruk is served as a side dish or as an appetizer. It is an important source of minerals, particularly during the off-season, when local diets mostly consist of starchy tubers and maize, which tend to be low in minerals.[2]
Preparation
[edit] | This section needs additional citations for verification. (February 2025) |
In the months of October and November, during the harvest of the first broad mustard, radish, and cauliflower leaves, large quantities of leaves accumulate—much more than can be consumed fresh.[2] These leaves are allowed to wilt for one or two days before being shredded with a knife or sickle.[2]
In addition to the leaves, the roots of radishes can also be added. The shredded leaves are tightly packed in an earthenware container, and warm water (at about 30 °C) is added, entirely submerging the contents.[2] The pot is then kept in a warm place.[2] After a week, a mild acidic taste indicates the end of fermentation, and the contents are removed and dried in the sun.[2] This process is similar to the production of sauerkraut or kimchi, except that no salt is added to the shredded leaves before the start of fermentation.[2]
The ambient temperature at the time of fermentation is about 18 °C. Pediococcus and Lactobacillus species are the predominant microorganisms active during gundruk fermentation.[2][3] During this process, the pH drops slowly to a final value of 4.0, and the amount of acid (such as lactic acid) increases to about 1% on the sixth day.[2]
It has been found that a disadvantage of the traditional process of gundruk fermentation is the loss of 90% of carotenoids, probably during sun-drying. Improved methods of drying might reduce this vitamin loss.[2]
See also
[edit]References
[edit]- ^ "Gundruk". Bicnehu.ac.in. Archived from the original on 9 March 2012. Retrieved 12 September 2010.
- ^ a b c d e f g h i j k Battcock, Mike; Azam-Ali, Sue (1998). Fermented fruits and vegetables: A global perspective. Rome: Food and Agriculture Organization of the United Nations. p. 66. ISBN 92-5-104226-8.
- ^ Nepal, The Wonder (5 October 2024). "Gundruk and Sinki: The Art of Fermenting Vegetables in Nepal". The Wonder Nepal.
External links
[edit]- Description of gundruk at Practical ActionArchived 29 July 2012 at the Wayback Machine
- "Gundruk & Sinki: The Art of Fermenting Vegetables in Nepal"