Description

Gundruk is a traditional fermented leafy vegetable made from mustard greens, commonly used in soups and side dishes.

Fermentation process

  • Leaves wilted and crushed
  • Packed tightly and fermented anaerobically
  • Dried after fermentation for storage

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Pediococcus spp.

Functional relevance

  • Preservation of seasonal vegetables
  • Development of sour flavor

References

(To be added)