Gundruk
Fermented leafy vegetables, cabbage, radish - Nepal, Indian sub-continent, India. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Salt
- None added
- Ambient temperature at fermentation
- about 18°C
- Water added to cover the leaves
- about 30°C
- Fermentation time
- five to seven days
- Terminal pH
- 4.0
- Acid, as lactic, by day six
- about 1%
- Microbial succession
- L. cellobiosus and L. plantarum initiate; Pediococcus pentosaceus peaks on day five
This process is similar to sauerkraut production except that no salt is added to the shredded leaves prior to gundruk fermentation.
The ambient temperature at the time of fermentation is about 18°C (Jones, 1994), (Karki, 1986).
Shredded leaves are tightly packed in an earthenware pot and warm water (at about 30°C) is added to cover all the leaves.
After five to seven days, a mild acidic taste indicates the end of fermentation and the gundruk is removed and sun-dried.
During fermentation, the pH drops slowly to a final value of 4.0 and the amount of acid (as lactic) increases to about 1% on the sixth day.
During fermentation, the pH drops slowly to a final value of 4.0 and the amount of acid (as lactic) increases to about 1% on the sixth day.
The fermentation is initiated by L. cellobiosus and L. plantarum, and other homolactics make a vigorous growth from the third day onwards.
How it is made, step by step - 4 steps, each one quoted from FAO Bulletin 134 6.3.1.
Why this is here
Gundruk (Nepali: गुन्द्रुक pronounced [ɡund̪ruk] ) is a dish made of fermented leafy green vegetables (saag; Nepali: साग), originating in Nepal.
English Wikipedia, Gundruk, CC BY-SA 4.0.
Character
Described in the literature as acidic, sour, dry, soup, side-dish.
Organisms
As named by the sources, under the names those sources used. Where a name has since been reassigned, the organism page says so and gives the current one.
- Pediococcus pentosaceus
- Lactobacillus fermentum
- Lactobacillus plantarum
- Lactobacillus casei
- Lactobacillus casei subsp. pseudoplantarum
The published record
| Source | What it says |
|---|---|
| FAO Bulletin 134 Table 2.1 | Listed as fermented dried vegetable of the Indian sub-continent. Taken by the bulletin from G. Campbell-Platt (1987). |
| Tamang, J.P., Watanabe, K. and Holzapfel, W.H. | Microorganisms isolated from some common and uncommon fermented vegetable products of the world. |
| Swain, M.R., Anandharaj, M., Ray, R.C. and Parveen Rani, R. | Examples of traditional fermented fruits and vegetables, which are used in various parts of Asian subcontinent. |
Same substrate
- Hum choy
- Pak-gard-dong
- Dha muoi
- Kimchi
- Pao cai
- Sauerkraut
- Sauerkraut (USDA home method)
- Sayur asin
- Suan-tsai
- Sinki
- Burong mustala
- Dakguadong
- Dua muoi
- Fu-tsai
- Inziangsang
Same region
- Dry-salted cucumber pickle
- Goyang
- Khalpi
- Mesu
- Sinki
- Acar
- Achar
- Garam nimboo achar
- Tandal achar
- Bori
- Chamba chukh
- Chhundo
- Dry-salted lime pickle
- Ekung
- Eup
- Ginger pickle
- Green mango pickle
- Hirring
- Inziangsang
- Jackfruit pickle
- Kanji
- Lime pickle (brined)
- Soibum
- Soidon
- Tuaithur
Fields on this page come from Literature FAO 134 Wikipedia. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.
Name, region and substrate partly from English Wikipedia (CC BY-SA 4.0) and Wikidata (CC0). Neither supplies a number on this site.