Gundruk is particularly popular in Nepal. The annual production of gundruk in Nepal is estimated at 2,000 tons and most of the production is carried out at the household level. Gundruk is obtained from the fermentation of leafy vegetables in Nepal. It is served as a side dish with the main meal and is also used as an appetiser. Gundruk is an important source of minerals particularly during the off-season when the diet consists of mostly starchy tubers and maize which tend to be low in minerals. This brief explains th eprocess of fermenting and drying leafy vegetables.
