Gundruk
Practical Action
acid (as lactic) increases to about 1% on the sixth day. It has been found that a disadvantage
with the traditional process of gundruk fermentation is the loss of 90% of the carotenoids, which
help to produce vitamin A, probably during sun-drying. Improved methods of drying might
reduce the vitamin loss. The Sasto solar dryer has been developed in Nepal for use in rural
areas.
Once processed the dried gundruk can be kept in airtight containers for several months.
How to make gundruk flow diagram
Leafy vegetables
Wilt
Shred
Placed in earthen pot
Cover the leaves
Ferment
night.
Add warm water
Dried
One to two days
The leaves need to tightly packed
Cover the leaves with warm water and straw
The pot is kept warm in the sun and by a fire by
To keep the pot warm
Product dried on mats in the sun
References and further reading
Chiuri (The Butter Tree of Nepal) Practical Action Technical Brief
Kawal: Fermented Green Leaves, Practical Action Technical Brief
Traditional Foods: Processing for Profit by P. Fellows, Practical Action Publishing, 1997
Fermented Fruit and Vegetables: A Global Perspective by M. Battcock & S. Azam Ali FAO,
1998
Pickles a selection of Practical Action Technical Briefs
Practical Action Nepal
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Nepal
Tel: + 977 1 444 6015 / + 977 1 209 4063
Fax: + 977 1 444 5995
E-mail: info@practicalaction.org.np
Website: www.practicalaction.org/nepal
Practical Action
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Tel: +44 (0)1926 634400
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Website: http://practicalaction.org/practicalanswers/
Practical Action is a development charity with a difference. We know the simplest ideas can have the
most profound, life-changing effect on poor people across the world. For over 40 years, we have been
working closely with some of the world’s poorest people - using simple technology to fight poverty and
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