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Gundruk (Dried Leafy Green Vegetables from Sunsari District) (170 grams)
The villagers during the harvest of the first broad mustard, mustard green, radish and cauliflower leaves, large quantities of leaves accumulate — much more than can be consumed fresh. The villagers and their family are involved and allowed to wilt for one or two days and then shredded with a knife or sickle. Not only the leaves of the radish but also the roots are also used to make a better quality gundruk. The roots of radish can be mixed with the leaves and smashed together. Fermenting and drying leafy vegetables such as Rayo Sag, Mula Sag, Cauli Sag to produce a sour brownish black product. The dried gundruk can be kept in airtight containers for several months and it can readily be known from its smell as well. No pesticides. No chemical fertilizers.
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