Ask anyone who grew up in Nepal about comfort food and gundruk is likely to come up. This sour, savoury fermented leafy green is a staple of the Nepali kitchen, valued for its flavour and for the way it turns simple ingredients into something memorable. If you have seen it mentioned on a menu or in a recipe and wondered what it is, this guide explains the basics.
What is gundruk?
Gundruk is a traditional Nepali food made from fermented, sun-dried leafy greens. The leaves are wilted, packed tightly, left to ferment until pleasantly sour, then dried so they keep for months.
The greens most often used are mustard leaves, radish leaves and cauliflower leaves. Gundruk developed as a way to preserve vegetables through the cold season, when fresh greens were scarce in the hills. It remains popular today because people simply love the taste.
How is gundruk made?
Fresh leaves are left to wilt for a day or two, shredded, then packed into a clean container or jar and left to ferment for about a week in a warm place. The fermented leaves are then dried in the sun.
No starter culture is needed. The natural bacteria on the leaves do the work, turning sugars into lactic acid, the same compound that gives yoghurt and sauerkraut their tang. A little salt is sometimes used, though many traditional methods rely on the leaves alone.
Once dried, gundruk turns dark, almost brittle, and can be stored in a dry container for a long time. Before cooking, it is usually rinsed and soaked briefly in water to soften it.
What does gundruk taste like?
Gundruk has a distinctive tangy, savoury, slightly earthy flavour. The sourness is similar to pickled vegetables, and when cooked it adds a deep umami note to soups and stir-fries.
First-time eaters often compare it to a mild sauerkraut mixed with dried mushrooms. The flavour is concentrated, so a small handful goes a long way. Many people find it makes a dish taste more complex without needing much else.
How do you cook with gundruk?
The most popular dishes are gundruk ko jhol, a light sour soup, and gundruk ko achar, a cold salad-style pickle. Gundruk is also stir-fried with onion, garlic and chilli and served with dal bhat.
- Gundruk soup: simmer rinsed gundruk with tomato, garlic, ginger, a pinch of turmeric and water for about 15 minutes. Add a little fenugreek or cumin to finish.
- Gundruk achar: mix soaked gundruk with chopped onion, tomato, green chilli, coriander, roasted sesame, lime juice and a few drops of mustard oil.
- Stir-fry: sauté sliced onion and garlic in oil, add the soaked gundruk and cook for five minutes until fragrant.
- With dal bhat: serve a spoonful of gundruk alongside lentils and rice to balance the richness.
Soaking is the key step. Cover the dried leaves in warm water for 10 to 15 minutes, then squeeze out the water and chop. This softens the leaves and mellows the sourness.
Is gundruk good for you?
Gundruk is a plant-based food made from leafy greens, and fermented foods are often enjoyed as part of a varied diet. It is low in fat and adds flavour without much oil. We are not nutrition experts, so check with a health professional for specific dietary advice.
Because it is naturally salty and sour, gundruk is often used to season dishes in place of heavier ingredients. Like any pickled food, it is best enjoyed in modest portions as part of a balanced meal.
Where can you find gundruk?
Gundruk is generally sold dried or packaged in Nepalese and South Asian grocery stores. Nepalese groceries and spices are available in store at Indreni Supermarket in Rockdale, so ask our team in store about what we have.
If you cannot find it, you can make a rough version at home with mustard greens or radish leaves, though it takes patience and a clean jar. For most cooks, buying a ready-dried pack is the easiest way to try the flavour.
Ask our friendly staff for suggestions on how to use it, or browse our offerings page to see the kinds of groceries we carry.
Gundruk is one of those foods that rewards curiosity. Start with a simple soup, enjoy the tang, and you will quickly see why Nepali families keep a jar of it close at hand.