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Gundruk

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GUNDRUK GUNDRUK (PICKLED LEAFY VEGETABLE)

Gundruk[edit]

is particularly popular in Nepal. The annual production of

gundruk[edit]

in Nepal is estimated at 2,000 tons and most of the production is carried out at the household level.

Gundruk[edit]

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.

Gundruk[edit]

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

Raw material preparation[edit]

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.

Processing[edit]

The shredded leaves are tightly packed in an earthenware pot and warm water (at about 30

o[edit]

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

gundruk[edit]

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

gundruk[edit]

fermentation. The ambient temperature at the time of fermentation is about 18

o[edit]

C.

Pediococcus[edit]

and

Lactobacillus[edit]

species are the predominant micro-organisms during

gundruk[edit]

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

gundruk[edit]

fermentation is the loss of 90% of the carotenoids, probably during sun-drying. Improved methods of drying might reduce the vitamin loss

Flow diagram[edit]

Leafy vegetables

.[edit]

Wilt One to two days

.[edit]

Shred

.[edit]

Placed in earthen pot The leaves need to tightly packed

.[edit]

Cover the leaves Cover the leaves with warm water and straw

.[edit]

Ferment The pot is kept warm in the sun and by a fire by night.

.[edit]

Add warm water To keep the pot warm

.[edit]

Dried Product dried on mats in the sun