Gundruk and sinki

Gundruk and sinki are the traditional fermented food of Nepal. It's the non-salted lactic acid fermented vegetable product indigenous to Nepal. It's made from vegetable leaves such as those of mustard, radish and rayo. The fermentation is spontaneous caused by epiphytic  microorganisms collectively known as lactic acid bacteria (LAB) that inhabits the vegetable leaf.  

Gundruk is believed to have existed in Nepalese culture since time immemorial. In the rural areas gundruk is primarily used for flavor reasons. It's valued for its uniquely appetizing flavor. In the villages, where gundruk is generally produced it's used as an alternative to green vegetables in the lean season. In Nepal only 2% of the gundruk produced is commercialized.

Lactic acid and acetic acid (10:7) determined the quality of the gundruk. Gundruk fermentation is primarily initiated by heterolactic lactobacilli and the fermentation is subsequently completed by the more acid producing homolactic bacterium.