{"id":7453,"key":"Gundruk","title":"Gundruk","latest":{"id":1207485,"timestamp":"2025-11-27T22:19:54Z"},"content_model":"wikitext","license":{"url":"https://www.appropedia.org/Appropedia:Copyrights","title":"CC-BY-SA-4.0"},"source":"[[File:Gundruk Achar 02.jpg|thumb]]\n\n'''GUNDRUK'''\nGUNDRUK (PICKLED LEAFY VEGETABLE)\n\n== Gundruk ==\n\nis particularly popular in Nepal. The annual production of\n\n== gundruk ==\n\nin Nepal is estimated at 2,000 tons and most of the production is carried out at the household level.\n\n== Gundruk ==\n\nis 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.\n\n== Gundruk ==\n\nis 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\n\n== Raw material preparation ==\n\nIn 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.\n\n== Processing ==\n\nThe shredded leaves are tightly packed in an earthenware pot and warm water (at about 30\n\n== o ==\n\nC) 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\n\n== gundruk ==\n\nis 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\n\n== gundruk ==\n\nfermentation. The ambient temperature at the time of fermentation is about 18\n\n== o ==\n\nC.\n\n== Pediococcus ==\n\nand\n\n== Lactobacillus ==\n\nspecies are the predominant micro-organisms during\n\n== gundruk ==\n\nfermentation. 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\n\n== gundruk ==\n\nfermentation is the loss of 90% of the carotenoids, probably during sun-drying. Improved methods of drying might reduce the vitamin loss\n\n== Flow diagram ==\n\nLeafy vegetables\n\n== . ==\n\nWilt One to two days\n\n== . ==\n\nShred\n\n== . ==\n\nPlaced in earthen pot The leaves need to tightly packed\n\n== . ==\n\nCover the leaves Cover the leaves with warm water and straw\n\n== . ==\n\nFerment The pot is kept warm in the sun and by a fire by night.\n\n== . ==\n\nAdd warm water To keep the pot warm\n\n== . ==\n\nDried Product dried on mats in the sun\n\n{{Page data\n| license = CC-BY-SA-3.0\n}}\n\n[[Category:ITDGbotpage]]"}