Description
Gundruk is a fermented green leafy vegetable from Nepal made with mustard greens or other leafy greens in a mixture of water and salt.
Technical
The fermentation process involves lactic acid bacteria converting sugars into lactic acid, creating an acidic environment that inhibits pathogens and gives gundruk its characteristic flavor and texture. This process occurs at room temperature and takes 7-10 days.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourUmamiEarthyPungentFermentedVegetal
Wine Analogy
Similar to natural wine fermentation with barnyard notes
Coffee Analogy
Reminiscent of wet-processed Ethiopian coffee fruitiness
Perfume Analogy