Gundruk: Nepal's fermented greens and how to enjoy them

Gundruk might be the most Nepali food you have never heard of. It is made from leafy greens, usually mustard, radish, or cauliflower leaves, that are dried and then fermented. The result is dark, tangy, and intensely savoury.

How gundruk is made

The process is old and simple. Green leaves are wilted, crushed, and packed tightly into a container to ferment for a week or two. They are then dried in the sun and stored. That double treatment, ferment then dry, is what gives gundruk its staying power and its unmistakable flavour.

Nothing is wasted. Gundruk is traditionally made from the leaves that would otherwise be thrown away when a harvest comes in, which is why it is so closely tied to village life.

Gundruk achar

As a pickle, gundruk is pounded with tomato, chili, and spices, then mixed with mustard oil. It is vegan, gluten-free, and full of umami. A little goes a long way, and a spoonful beside dal bhat is enough to lift the whole plate.

See our full achar collection →

Gundruk soup

Gundruk ko jhol is a warm, sour soup made with the same fermented greens. It is comfort food in the hills, often served with rice during the colder months.

Why it is good for you

Because gundruk is fermented, it contains the beneficial bacteria that come with that process. It is also a way of eating greens year-round in a place where fresh vegetables are seasonal. Like all achar, though, it is salty, so enjoy it as part of a meal, not on its own.

Storing gundruk

Keep dried gundruk in an airtight container somewhere cool and dry; it keeps for months. Once it is made into achar, treat it like any jar: a clean, dry spoon and a little oil on top.

Try it

If you have never had gundruk, it is the most distinctive jar in our collection. Pair it with plain rice and a squeeze of lemon, and you will understand why it has survived for centuries.