Gundruk

Gundruk
Gundruk left out in the sun to dry
Place of origin   Nepal
Region or state
Main ingredientsLeafy parts of radish, cauliflower; root of radish

Gundruk (Nepali: गुन्द्रुक pronounced [ɡund̪ruk] ⓘ) is a dish made of fermented leafy green vegetables (saag; Nepali: साग), originating in Nepal. It is also popular in Sikkim and other regions of India, as well as in Bhutan and Myanmar. Annual production of gundruk in Nepal is estimated at 2,000 tons, most of it at the household level.

Gundruk is served as a side dish or as an appetizer. It is an important source of minerals, particularly during the off-season, when local diets mostly consist of starchy tubers and maize, which tend to be low in minerals.

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