Bhutanese Gundruk (Fermented Leafy Greens)


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

Bhutanese Gundruk (Fermented Leafy Greens)


For 4 Person(s)


  • 1 bunch of mustard greens

Bhutanese Gundruk (Fermented Leafy Greens) Directions

  1. Wash, dry and shred 1 bunch of mustard greens (or other leafy greens) into thin ribbons with a sharp knife.
  2. Pack into an earthenware crock, cover with warm water and leave to ferment for 6 days at cool room temperature (about 70°).
  3.  Serve with rice, as an appetizer or as a side dish

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