Steps To Make Gundruk at Home

Gundruk is an exotic food from Nepal that’s made by drying and fermenting leafy veggies like mustard greens. After picking and cleaning the veggies, they’re left to dry a bit in the sun. Then, they’re chopped and packed in a container with water and salt for a few days to ferment. This gives them a tangy taste. After fermenting, they’re spread out in the sun again to dry completely. Once dried, Gundruk can be stored for a long time. People use it in Nepali soups and stews by soaking it in water to bring it back to life. It’s a tasty and clever way of preserving veggies! Making Gundruk involves a fermentation process with leafy greens, primarily mustard greens. Here’s a step-by-step process:


Fresh mustard greens or other leafy vegetables




Harvesting and Cleaning:

Harvest fresh mustard greens or other preferred leafy vegetables.

Thoroughly clean the greens to remove any dirt or impurities.


Spread the cleaned greens in the sun or leave them in a shaded area to wilt. This helps reduce the water content in the leaves.


After wilting, chop the greens into small, manageable pieces. This facilitates the fermentation process.


Place the chopped greens in an airtight container, such as a large earthenware pot.

Add a small amount of water to the container to create a slightly moist environment.

Add salt to the greens. The salt helps in the fermentation process and acts as a preservative.

Tightly seal the container to prevent the entry of air.

Leave the container in a cool and dark place to ferment. The duration of fermentation can vary, but it typically takes several days.

Checking Fermentation

Periodically check the Gundruk during the fermentation process. The greens should develop a slightly sour and tangy taste.

Stir the mixture occasionally to ensure even fermentation.


After fermentation, spread the partially fermented greens on clean and flat surfaces to dry in the sun.

The drying process can take a few days. Make sure the Gundruk is completely dry before storing.


Once dried, store the Gundruk in airtight containers or plastic bags to maintain its quality.

Properly dried and stored Gundruk can last for an extended period.


Use Gundruk in various Nepali dishes, particularly in soups, stews, and curries.

The dried Gundruk can be rehydrated by soaking it in water before use.

Additionally, hygiene is crucial throughout the process to ensure the safety and quality of the final product.

Gundruk is rich in vitamins and minerals, and its fermentation process adds a distinctive tangy flavor to dishes. It’s a staple in Nepali cuisine and is appreciated for both its taste and nutritional benefits.