Gundruk
Nepali fermented leafy vegetable / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Gundruk?
Summarize this article for a 10 year old
Gundruk (Nepali: गुन्द्रुक pronounced [ɡund̪ruk] ⓘ) is a fermented leafy green vegetable originated in Nepal. Alongside Nepal, it is also popular cuisine in Sikkim and few regions of India, Bhutan, Myanmar and other parts of the world.[1] The annual production of gundruk in Nepal is estimated at 2,000 tons and most of the production is carried out at the household level.[2]
Place of origin | Nepal |
---|---|
Region or state | Nepal; Sikkim; Darjeeling and Kalimpong regions of India |
Main ingredients | leafy green vegetables of radish, cauliflower, roots of radish |
Gundruk is obtained from the fermentation of leafy vegetables (saag; Nepali: साग). 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.[2]