Gundruk: an important fermented product in Nepal

[FarmSchooler]

Source: http://www.fao.org/docrep/x0560e/x0560e06.htm

Gundruk is a fermented and dried vegetable product. It is produced by
shredding the leaves of mustard, radish and cauliflower leaves and
placing them in an earthenware pot to ferment. After five to seven
days the leaves are removed and dried in the sun. Gundruk is a very
important food product in Nepal ensuring food security for many Nepali
communities especially in remote areas. It is served as a side dish
with the main meal and is also used as an appetiser in the bland,
starchy diet. 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. Gundruk is also 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 (Karki,
1986).

Fermentation can improve the flavour and appearance of food. One
important area is the creation of meat-like flavour. Over the years,
Sudanese women have developed products to replace meat in their diets.
These include "kawal", fermented wild legume leaves,
"sigda" (fermented sesame press-cake) and "furundu" (fermented red
sorrel seeds). The strong flavours of fermented food products can
enhance a dull diet. Fermented vegetables such as pickles, gundruk and
sauerkraut are used as condiments to enhance the overall flavour of
the meal. A small amount of pickle can make a bland starchy diet (like
dahl and rice in Asia) much more appealing (Battcock, 1992).

[FarmSchooler]

There is a very simple method of preparing Gundruk and they are
enlisted below:
1.Collect some old leaves of leafy green vegetable such as Spanich,
radish etc. and wash them.
2. Cut those leaves in medium size and let them dry for one day.
3. Wash those dried leaves once again and crush them in a container
(mud pot is highly recommended)
4.Pour excess luke warm water in the pot and cover the pot with straw.
5. It start secreting lathery bubbles from the second day and lwave as
it is for around 7 days.
6. At eighth day drain the water without washing and leave cured
leaves to dry in the sun.
7.Finally your Gundruk is ready. Now try the given receipes

MORE FERMENTED RECIPES: http://www.sikkiminfo.net/food&drinks.htm

[FarmSchooler]

Gundruk Sadheko (Fermented Vegetables Marinated in Spices)
Recipe #87974
This is a spicy condiment prepared from fermented hearty vegetables
and marinated in Nepali spices. This preparation bears a truly Nepali
identity.

1/2 lb mustard greens, cut in 2-in . length
1/2 lb daikon radishes, thinly sliced and cut in 2-in . length
1/2 lb napa cabbage, cut in 2-in . length
1/2 lb spinach, torn into 2-in . pieces
Marinating
1 cup finely chopped red onions
1 cup finely chopped tomatoes
1 tablespoon garlic, finely minced
1 tablespoon ginger, finely minced
1 tablespoon fresh red chilies, finely minced
2 tablespoons finely chopped cilantro
1 tablespoon lemon juice
2 tablespoons mustard oil (vegetable oil can also be used)
1/2 teaspoon szechwan pepper (timur)
1 pinch asafetida powder
salt and pepper

Preparation:
1. In a large mixing bowl, add all vegetables; rinse and drain.
2. Spread out the vegetables evenly on a large tray and allow sun
drying for a day, turning frequently, to reduce the moisture.
3. The vegetables will have wilted a bit.
4. Collect and put in a large bowl.
5. Pack the vegetables into a large, thick sterilized jar and
compact as much as possible.
6. Tighten the lid and let stand for two days in a warm place.
7. After the two-day period has elapsed, open the lid and pour out
the liquid ponding on top of the vegetable mixture of the jar.
8. Press down the mixture again and close the lid.
9. Allow fermenting for another 3-5 days.
10. At the end of the fermentation process, the vegetable will have
developed acidic flavors.
11. Store in refrigerator.
12. Grundruk Marination: In a mixing bowl, combine three cups of
freshly fermented gundruk and all the other marinating ingredients.
13. Toss well to incorporate all ingredients.
14. Cover and refrigerate before serving.
15. Serve it as a condiment.