Found in almost every household, it’s not just something to eat but something to experience. Made by fermenting mustard, radish, or cauliflower leaves, gundruk has a sharp, tangy kick that hits differently when paired with a warm plate of rice. It’s been a kitchen essential for centuries, a way for families to preserve greens long before refrigerators existed. The process is simple but magical, imagine this, fresh leaves left to ferment naturally, transforming into something packed with flavor and nutrients. For many, the first bite is strong, almost overwhelming, but soon enough that sour, earthy taste becomes something you crave.
Ask any Nepali, and they’ll have a memory tied to it. Maybe it’s watching their grandmother spread out leaves to dry in the sun or the smell of gundruk ko jhol simmering in the kitchen on a cold evening. It is that special food that carries stories, passed down from one generation to the next. Even in big cities, where fast food and modern diets have taken over, gundruk still finds its place, stubbornly holding on as a reminder of something simpler, something real. Of course, not everyone falls in love with it right away. The strong smell, the sour punch, it’s not the easiest thing for newcomers. But once it wins you over, there’s no going back. It’s the kind of food that doesn’t just fill your stomach but also fills your soul. Whether mixed into a spicy pickle, stirred into a hot soup, or eaten with a generous serving of rice and lentils, gundruk is more than just a dish. It’s a taste of home, a link to our past, and proof that sometimes, the simplest things are the most special.
So if you’re in Nepal next time, make sure you don’t miss out on this wonderful food that is sure to leave a long lasting mark on you. You’ll either crave it or hate it at first, there is not in between but as you begin eating it more, you’ll start loving it!
Photo Credit-jiwati.com.np,thegundruk.com,junifoods.com.
