Bhutanese Gundruk (Fermented Leafy Greens)

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MRC gardeners from all over the globe enjoy mustard greens, but the Bhutanese and the Congolese make especially good use of them. Gundruk offers abundant probiotics and minerals to a traditional diet consisting primarily of starchy grains and roots. With a flavor similar to sauerkraut, the Bhutanese enjoy it as a condiment to rice, or as an appetizer or side dish.

Super easy

Bhutanese Gundruk (Fermented Leafy Greens)

Ingredients

For 4 Person(s)

Recipe

  • 1 bunch of mustard greens

Bhutanese Gundruk (Fermented Leafy Greens) Directions

  1. Wash, dry and shred 1 bunch of mustard greens (or other leafy greens) into thin ribbons with a sharp knife.
  2. Pack into an earthenware crock, cover with warm water and leave to ferment for 6 days at cool room temperature (about 70°).
  3.  Serve with rice, as an appetizer or as a side dish

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