Gundruk is a traditional fermented leafy vegetable dish commonly consumed in Nepal and some parts of India, particularly in the Himalayan region. It is typically made from leafy greens such as mustard greens, radish leaves which are harvested and then allowed to wilt for a few days. After wilting, the leaves are finely chopped or shredded and then fermented by packing them tightly in a container. During the fermentation process, lactic acid bacteria naturally present on the leaves initiate the fermentation, breaking down the sugars and converting them into lactic acid. This fermentation not only imparts a tangy and slightly sour taste to the gundruk but also helps in preserving the vegetable for a longer period. Once the fermentation is complete, the gundruk can be stored and used in various dishes. It is commonly used in soups, stews, curries, and even as a side dish. It adds a unique flavor and texture to the dishes, with a slightly sour and earthy taste.