Description
A traditional 'fermented dried vegetable' made in rural Nepal. Green leaves of daikon or mustard are lactic-fermented in crocks for days with ZERO salt, then sun-dried rock-hard. Rehydrated in hot water and eaten as a soup (Jhol) with soybeans and tomatoes. The intense tartness and fermented odor are the 'taste of Nepali home'.
Restaurants serving Gundruk
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Gundruk(Fermented dried greens)
- Soybeans(Bhatmas)
- Tomato
- Onion
- Garlic
- Mustard oil
Instructions
- [Authentic Recipe]
- [Rehydrate]: Soak dried gundruk in hot water for
- mins, squeeze lightly.
- [Tempering]: Heat mustard oil, fry garlic, ginger, dried chili.
- [Simmer]: Add roasted soybeans (Bhatmas), onion, tomato, and gundruk to sauté. Pour water, season with salt and turmeric, making a sour soup (Jhol).
Learn more Spice, substitutes, tips
Key spices
None(Intense sourness from lactic fermentation is the key)
Substitutes at Japanese supermarkets
Desalted 'Takana pickles' or 'Nozawana pickles', slightly dried and made into soup
Pairing
Dhido (Buckwheat mash) / As a Dal Bhat side
Trivia
A miraculous Nepali wisdom born in Himalayan mountains—where rock salt was extremely precious—to preserve vegetables long-term through winter without using salt.
Eating tips & etiquette
Eaten with Dhido or rice. Quite sour with a unique 'fermented odor like aged Natto or Nozawana', but this is the magic soup that comforts Nepalis.
Allergen
Soy