GUNDRUK
– AGRICULTURE
News:
In love with Gundruk
What's
in the news?
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At a time when traditional eating habits
are dying, gundruk holds its own because of its unique taste.
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“It is much in demand in neighbouring
cities like Kalimpong and Darjeeling,” says Lepcha, “Farmers grow it as much
for sale as for domestic consumption.”
Gundruk:
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Gundruk is a non-salted fermented acidic vegetable product indigenous to the Himalayas,
commonly prepared during winter when perishable leafy vegetables are plentiful.
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Gundruk is similar to fermented acidic
vegetable products such as Kimchi of
Korea, Sauerkraut of Germany and Sunki of Japan.
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Gundruk is typically served as a side dish
with Didho and other main courses. It is also considered as the National dish
of Nepal.
Significance:
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Gundruk is more than just a nutrition
supplement. In the dark and foggy monsoon, when both digestion and mood are
sluggish, hot and peppy gundruk jhol is a much-needed mood lifter.