What You Need to Know
Sun-drying initiates partial dehydration and cellular breakdown, enabling Lactobacillus dominance during subsequent anaerobic fermentation. Glucosinolate hydrolysis yields isothiocyanates contributing to pungency.
Essential base for soups and chutneys in Nepalese cuisine, providing an acidic counterpoint to rich meat dishes.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
5-7 days
3 days - 2 weeks
Equipment
Bamboo matsEarthenware potsStone weights
Steps
- 1.
Gundruk ko jhol (Newari cuisine): Provides foundational umami for the soup broth
- 2.
Gundruk achar (Tamang communities): Creates textural contrast in the pickle
The Science
Primary Reaction
Homolactic Fermentation