 Gundruk left out in the sun for drying process | |
| Place of origin | Nepal |
|---|---|
| Region or state | Nepal; Sikkim; Darjeeling and Kalimpong regions of India |
| Main ingredients | leafy green vegetables of radish, cauliflower, roots of radish |
Gundruk (Nepali: गुन्द्रुक pronounced [ɡund̪ruk] ) is a fermented leafy green vegetable originated in Nepal. Alongside Nepal, it is also popular cuisine in Sikkim and few regions of India, Bhutan, Myanmar and other parts of the world.[1] The annual production of gundruk in Nepal is estimated at 2,000 tons and most of the production is carried out at the household level.[2]
Gundruk is obtained from the fermentation of leafy vegetables (saag; Nepali: साग). It is served as a side dish with the main meal and is also used as an appetizer. Gundruk is an important source of minerals, particularly during the off-season when the diet consists of mostly starchy tubers and maize, which tend to be low in minerals.[2]
- ^ "Gundruk". Bicnehu.ac.in. Archived from the original on 2012-03-09. Retrieved 2010-09-12.
- ^ a b 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.
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