Back to 4 servings 2 cups mustard leaves 1 cup radish leaves 1 cup spinach leaves 1 tablespoon salt water, as needed
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1 Step 1: Combine the mustard leaves, radish leaves, and spinach leaves in a large bowl.2 Step 2: Add the salt and mix well to coat the leaves evenly.3 Step 3: Add water as needed to help the leaves wilt and release their juices.4 Step 4: Pack the mixture tightly into a clean, airtight container, pressing down to remove air pockets.5 Step 5: Cover and let it ferment at room temperature for several days until tangy and slightly sour.6 Step 6: After fermentation, the gundruk can be dried for longer storage or used fresh in cooking.getsaucepan.com/r/47f01464-2c14-4104-83ff-1a253204d684 · Original: https://www.foodways.recipes/dishes/nepali/gundruk
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