GUNDRU

Gundru is a traditional fermented food that has it’s origins in Nepal. By far one of the most amazing vegetable ferments, it requires no salt or brine, just the juicy dark leaves of any member of the brassica family (kale, turnip, rutabaga, mustard etc.). One simply harvests leaves, mashes them up, and then stuffs them densely into a container until it is full and they are submerged in their own juices. The gundru is then left for at least a month, during which lactobacilli proliferate and transform it into an enzyme enhanced, easily digested delicacy, as well as preserving it!.