How to Make Gundruk (Dried Fermented Mustard Greens) Abroad

Nomadic Scholar
3 Jun, 2025

In this article, I’ll guide you through my process of preparing dried fermented mustard greens, locally known in Nepali as Gundruk. It's a traditional recipe cherished by Nepalis around the world, including students and families living in Norway, Sweden, Finland, the UK, Australia, and beyond.

To make the process memorable and meaningful, I also involved my children. It helps them learn about traditional food preservation and resilience for uncertain futures.

Finished Gundruk - Dried Fermented Mustard Greens
Homemade Gundruk – ready to store or cook

What is Gundruk?

Gundruk is a beloved Nepali dish made from fermented and sun-dried leafy greens, especially mustard leaves (Rayo ko Sag). It’s packed with nutrition, easy to store, and deeply rooted in our culture.

You can also use leaves from radish, cauliflower, or turnip. For example, dried fermented radish leaves are called Mula ko Gundruk.

Here’s my detailed method for making Gundruk at home—even while living abroad!

Step 1: Pick and Clean Mustard Greens

Start by harvesting mature green mustard leaves. Wash them thoroughly to remove dirt.

Fresh Mustard Leaves - Rayo ko Sag
Fresh mustard leaves ready for Gundruk preparation

Step 2: Sun-Dry the Leaves

Spread the clean leaves under the sun for about a day. Keep them away from dust and pollution.

Drying Mustard Leaves in the Sun

Step 3: Lightly Smash the Leaves

Use a traditional stone grinder (silauto and lohoro) to gently smash the leaves, making them softer for fermentation.

Step 4: Pack in an Airtight Jar

Pack the smashed leaves tightly into a clean, airtight container. Sprinkle a bit of lukewarm water on top, then seal it well.

Fermenting Gundruk in an Airtight Jar

Step 5: Natural Fermentation (7 Days)

Keep the sealed container in a warm place or sunlight for 7 days. Some liquid may leak out—that’s normal!

Pro Tip: In Nepal, we used to keep jars in warm manure piles! Abroad, you can try indoor warmth or place it near a sunny window.

Jar kept for Gundruk Fermentation

Step 6: Final Sun-Drying

After fermentation, remove the leaves and sun-dry them for 2-3 days until crunchy. This final product is your Gundruk!

Final Dried Gundruk

Gundruk with Children – A Learning Opportunity

My children not only observed but also helped. This hands-on activity helped them understand food science, traditional Nepali wisdom, and kitchen skills in a fun and tangible way.

Can I Bring Gundruk to Australia or UK?

Many Nepalis abroad wonder this. But bringing fermented foods may be restricted by customs in countries like Australia or UK. Instead, try preparing Gundruk at home using local greens bought from Asian or Nepali grocery stores.