Gundruk — Fermented Leafy Vegetable Preserve
₹240
The traditional Himalayan fermented, sun-dried leafy greens prized for their deep, savoury umami taste.
30 in stock
- What it is: Fermented, sun-dried leafy greens — a traditional Himalayan preserve.
- Origin: A signature food of Sikkim and the Eastern Himalayas.
- Traditionally made: Greens are left to ferment for a few days, then dried so they keep for months.
- Best used for: A warming soup, or stir-fried as a sharp, savoury side.
For the exact way your product was made, its net weight and best-before date, please check the label or message us.
Description
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.
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