Gundruk — Fermented Leafy Vegetable Preserve

Gundruk — Fermented Leafy Greens

Gundruk is a much-loved traditional preserve of Sikkim and the Eastern Himalayas. Fresh leafy greens — most commonly mustard and radish greens — are left to ferment for a few days and then dried, so that they can be kept for months. The result is a dark, crinkled green with an intense savoury and lightly tangy flavour.

What makes it special

• A deep, savoury, umami taste that adds body and flavour to simple cooking.
• A long-standing regional way of keeping greens through the colder months.
• A signature ingredient of everyday Himalayan home cooking.

How it is used

• In a warming soup: simmered with tomato, chilli and garlic.
• Stir-fried / “sadeko”: tossed with onion, oil, chilli and a squeeze of lime.

Storage

Keep sealed and dry. Because it has been dried, it keeps well in a cool, dry pantry. See the label for the best-before date.

Note

For the specific greens used, how your pack was prepared, and the net weight, please refer to the label or message us.

Want to know more? Read our journal story: The Art of Himalayan Gundruk.