Gundruk

Gundruk is one of Nepal's most unique contributions to world cuisine -- a naturally fermented leafy green that is dried in the sun and stored for months. Made from mustard greens, radish leaves, or cauliflower leaves, gundruk develops a powerfully sour, tangy flavor during fermentation. It is cooked into a distinctive soup called gundruk ko jhol, a comforting, probiotic-rich dish that has sustained Nepali communities through harsh winters for centuries.