Bhutanese Gundruk (Fermented Leafy Greens)
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MRC gardeners from all over the globe enjoy mustard greens, but the Bhutanese and the Congolese make especially good use of them. Gundruk offers abundant probiotics and minerals to a traditional diet consisting primarily of starchy grains and roots. With a flavor similar to sauerkraut, the Bhutanese enjoy it as a condiment to rice, or as an appetizer or side dish.
Super easy
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PrintIngredients
For 4 Person(s)
Recipe
- 1 bunch of mustard greens
Bhutanese Gundruk (Fermented Leafy Greens) Directions
- Wash, dry and shred 1 bunch of mustard greens (or other leafy greens) into thin ribbons with a sharp knife.
- Pack into an earthenware crock, cover with warm water and leave to ferment for 6 days at cool room temperature (about 70°).
- Serve with rice, as an appetizer or as a side dish
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