Gundruk · 100g
From Achar Ghar (example shop)
Fermented and dried at home. Soak 15 minutes for jhol, or fry into sadeko.
Fermented and dried by me, in the way that has kept green vegetables edible through a Himalayan winter…Up to 6 items per order.
Sold by Sarita Shrestha (example seller). Your order is placed with them, and your payment goes straight to their own account — it never passes through us.
Visit Achar GharAll 5 items from this shop in the bazaarMore from Achar Ghar (example shop)
About this item
Fermented and dried by me, in the way that has kept green vegetables edible through a Himalayan winter for a very long time: mustard and radish leaves wilted, pressed into a jar, left to sour for days, then dried out completely.
It arrives looking like nothing much — dark, dry, crumpled. Soak it for fifteen minutes and it comes back to life. Then either gundruk ko jhol, the thin sour soup with tomato and potato, or gundruk sadeko, fried with tomato, dried chilli and mustard oil and eaten as a side.
100g is a lot, because it weighs almost nothing dry. Keep it dry and airtight and it will outlast everything else on this page.
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