Gundruk Gundruk is a popular Nepali dish made by fermented and drying several leafy vegetables such as raayo saag ( mustard leaf) radish leaves and cauliflower in order to produce a sour product characterized by dark brown colour. It is a versatile food item that can be secured both as appetizer as a side dish but it can also be made into a soup ( store it in air tight container). It is served as a side dish with the main meal and is also used as an appetizer. Gundruk 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. Gundruk (Pickled Leafy Vegetable) is fermented leafy green vegetable and is a popular food in Nepal, Darjeeling, Sikkim, Assam, Uttrakhand and claimed to be one of the national dishes. It is popular not only in Nepal but also in the every Gorkhali or Nepalese diaspora household worldwide. Gundruk is obtained from the fermentation of leafy vegetables (saag). Net Weight : 150 G Products from Sikkim
