Gundruk is a non-salted fermented acidic vegetable product indigenous to the Himalayas, commonly prepared during winter when perishable leafy vegetable are plenty.

During fermentation of gundruk (Fig 4), fresh leaves of ‘rayo-sag’ [Brasicca rapa L. ssp. campestris (L.) Clapham variety cuneifolia Roxb.], mustard [Brasicca juncea (L.) Czern], cauliflower (Brasicca oleracea L. variety botrytis L.) are wilted for 1-2 days, crushed mildly and pressed into a container or earthen pot, made air tight and fermented naturally for about 15 days. After desirable fermentation, products are removed and sun dried for storage.

Fig. 4. Flow sheet of traditional method of Gundruk prepartaion

Soak gundruk in water for 10 min. Heat oil and fry chopped onions, tomatoes, chilies. Drain up soaked gundruk and fry, add turmeric powder and salt, and put 2 cups of water. Boil for 10 min, and serve hot with cooked rice.

Mix all ingredients, and serve as achar (pickle) along with cooked rice.

Gundruk is sold in all local periodical markets, called ‘haats’ of these regions by rural women. One kg of gundruk costs about Rs.60/-.  

During gundruk fermentation, Lactobacillus cellobiose initiates the fermentation and is followed by homo-fermentative Pediococcus pentosaceus, Lb. casei, and finally Lb. plantarum producing lactic acid and acetic acid which lower the pH of the substrates making the products more acidic in nature. Due to low pH (3.3 - 3.8) and high acid content (1.0-1.3 %), gundruk can be preserved for longer periods without refrigeration. This can be cited as an example of biopreservation of perishable vegetables which are plenty during winter season in the Himalayan regions (Tamang, 1998b).