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GUNDRUK
From Appropedia
GUNDRUK GUNDRUK (PICKLED LEAFY VEGETABLE)
Contents |
[edit] gundruk
in Nepal is estimated at 2,000 tons and most of the production is carried out at the household level.
[edit] Gundruk
is obtained from the fermentation of leafy vegetables in Nepal. It is served as a side dish with the main meal and is also used as an appetiser.
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is 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
[edit] Raw material preparation
In the months of October and November, during the harvest of the first broad mustard, radish and cauliflower leaves, large quantities of leaves accumulate - much more than can be consumed fresh. These leaves are allowed to wilt for one or two days and then shredded with a knife or sickle.
[edit] Processing
The shredded leaves are tightly packed in an earthenware pot and warm water (at about 30
[edit] o
C) is added to cover all the leaves. The pot is then kept in a warm place. After five to seven days, a mild acidic taste indicates the end of fermentation and the
[edit] gundruk
is removed and sun-dried. This process is similar to sauerkraut production except that no salt is added to the shredded leaves before the start of
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fermentation. During fermentation, the pH drops slowly to a final value of 4.0 and the amount of acid (as lactic) increases to about 1% on the sixth day. It has been found that a disadvantage with the traditional process of
[edit] gundruk
fermentation is the loss of 90% of the carotenoids, probably during sun-drying. Improved methods of drying might reduce the vitamin loss
