The Art of Himalayan Gundruk: Preserving Green Terroir

Gundruk is one of the most recognisable preserved foods of the Eastern Himalayas. In Sikkim and the surrounding hills, leafy greens have long been turned into a dark, deeply savoury pantry staple that carries a household through the colder months.

The traditional way

Traditionally, greens such as mustard and radish leaves are set aside for a few days so that they ferment naturally, and are then laid out in the sun to dry. The gentle fermentation is what gives Gundruk its characteristic tang, while drying allows it to be stored for a long time without chilling. In the region, the method varies from household to household — that variety is part of its charm.

How Gundruk is enjoyed

It is most often simmered into a warming soup with tomato, chilli and garlic. It is also delicious lightly stir-fried with onion, oil and a squeeze of lime, and it seasons dal and vegetable dishes beautifully.

Our Gundruk — Fermented Leafy Vegetable Preserve is a simple, honest version of this regional classic. Because the recipe can differ between producers, we are happy to tell you how each batch we sell was prepared — just ask us.