Gundruk, is a truly special Nepali dish that's made from fermenting leafy greens. This gem was born out of necessity in the mountainous regions of Nepal, where resourcefulness led to the fermentation of leafy greens for preservation of nutrients. They thought of a clever way to not let any of it go to waste by fermenting these leaves, and that's how Gundruk was born! Gundruk’s history mirrors the pickling practices of different cultures. Did you know that Japan has a cousin to Gundruk? It's called Takana, and it’s also made by fermenting mustard greens.
At first, its tangy punch and rich umami flavor might catch you off guard. But as you continue eating, it’s as if your taste buds have a little party, and suddenly you can’t get enough of it. Once you get used to it, you'll find yourself wanting more.
In essence, gundruk is more than a dish; it's a humble nod to the past, a celebration of resourcefulness, and an enduring emblem of Nepalese culture. A brilliantly resourceful way to make the most of nature’s bounty.
Table of contents
What are the benefits of fermenting greens?
Gundruk is crafted primarily from broadleaf mustard spinach or radish greens. When the harvest season concludes and there’s an abundance of greens, gundruk serves as a way to ensure nothing goes to waste.
Additionally, it does more than just keep them from spoiling. It actually makes them tastier and even more healthy! The fermentation enriches the greens with a depth of flavour and boosts their nutritional content, making them a prized commodity during the cold seasons. Gundruk (fermented greens) becomes a lifesaver, especially when fresh vegetables are hard to find.
How do Nepali people eat Gundruk (Fermented Greens)?
I remember cold winters as a kid and sitting down to a comforting meal of Gundruk soup poured over hot rice, with a sunny-side-up egg on top. It's like a hug in a bowl!
Another popular way to eat gundruk is a zesty achaar (pickle), and another as a soulful soup often blended with the nuttiness of roasted soybeans. A contemporary twist which is a new found love for me is to make gundruk fried rice.
Tips and Pearls
- Clean Thoroughly: Always wash your greens well to remove any dirt or insects. A thorough clean ensures a better fermentation process.
- Mindful Crushing: Crushing the greens helps the fermentation, but be careful not to overdo it. You want small pieces, not a mushy paste.
- Non-metallic Container: Always use non-metallic containers like glass jars or clay pots for fermentation. Metal containers can react with the fermentation process.
- Airtight Seal: During the fermentation process, make sure your container is sealed properly. An airtight seal prevents unwanted bacteria from entering and spoiling the Gundruk.
5. Patience is Key: Fermentation isn't a quick process. Let the greens ferment for at least 10 to 15 days for the best results. The longer the fermentation, the stronger the flavor.
6. Check for Mold: Be vigilant and check for any signs of mold or foul smell during fermentation. If noticed, discard the batch and start fresh.
7. Proper Drying: Once fermented, sun-dry the Gundruk properly. This enhances the flavor and allows it to be stored for a long time.
8. Alternate Drying Method: If you're making Gundruk in a place without a lot of sunshine, consider using a food dehydrator or an oven set to the lowest temperature for drying.
9. Storage: Store Gundruk in a cool, dry place in an airtight container to maintain its taste and freshness.
Remember, making Gundruk is as much an art as it is a process, so don't be disheartened if you don't get it perfect the first time. Keep trying, and soon you'll be making Gundruk like a pro!
Suggested Alterations for making Gundruk
Here are some suggested alterations you can consider to customise the Gundruk recipe to suit your personal preferences or dietary needs. Happy fermenting!
- Variety of Greens: Broadleaf mustard greens isn't the only green that can be used. Experiment with radish leaves, cauliflower leaves, or spinach for a different taste profile. Each brings its own unique flavour to the final product.
- Experiment with Containers: While traditional clay pots are recommended, you could also try glass or ceramic containers. Each material may subtly affect the flavor and speed of fermentation.
- Adjust Fermentation Time: The length of fermentation significantly impacts Gundruk's flavor. Try fermenting for a shorter or longer duration to see how it changes the taste and tanginess.
Gundruk (High Nutrition Fermented Greens) गुन्द्रुक
Ingredients
- 1 kg Mustard leaf greens
Instructions
Preparing the Mustard Leaf Greens
- Clean the greens: Give the broadleaf mustard greens a good bath. Make sure you wash away all the dirt and little bits that might be hiding in the leaves.
- Wilt in the sun:Let the greens dry out in a sunny spot for about half a day. They'll get a bit wilted, which is exactly what you want for easy crushing later on.
- Slice the greens:Then slice the mustard leaf into large pieces approximately 10cm long
Crushing and Packing
- Crushing the Greens: Now that the greens are wilted, it’s time to gently crush the greens so they are slightly bruised, you are focusing mainly only crushing the stem so they are soft. Use a mortar and pestle or a rolling pin to gently pound them. Once crushed squeeze out as much water as you can with your hands.
- Packing Them Tight: Get an air tight container/ jar (clay pots are traditional) and start packing in the greens. Push them down to the neck of the jar. Make sure there are no gaps in between the leaves. Don't use metal jars or jars with metal lids– they don’t get along with the fermentation process and causes the pickle to spoil.
Fermentation
- Seal the jar and let it sit outside for 10 to 15 days (10 days if sunny and warm, 15 days if sunny but cold). The greens are going to change, getting all tangy and aromatic.
- *TIP: A Splash of Water (optional)If you like your fermented food very sour then add some hot water to the jar. Just enough to make sure the greens are all wet. If you don't like it too sour then leave out this step.
Sun-Drying Finale
- When the Gundruk smells tangy and strong, take it out of the jar and spread it out on a big tray or mat. Let the greens dry in the sun for another 2 to 3 days until they are completely dry. This gives them even more flavour and makes sure they'll last for a long time.
Storage
- Store in an air tight container in a dark cool cupboard and the gundruk can last up to 1 year.
- You can also freeze gundruk and it will last you up to 5 years.
sarita shakya says
the receipe is very nice. But put visiual also.