Gundruk Soup: Fermented Leafy Green Vegetable Soup

Gundruk Suruwa
Soup of Fermented Vegetables


For Gundruk:

  • 1/2 lb mustard greens, cut in 2-in. length
  • 1/2 lb daikon, thinly sliced and cut in 2-in. length
  • 1/2 lb napa cabbage, cut in 2-in. length
  • 1/2 lb spinach, torn into 2-in. pieces

In a large mixing bowl, add all vegetables; rinse and drain. Spread out the vegetables evenly on a large tray and allow sun drying for a day, turning frequently, to reduce the moisture. The vegetables will have wilted a bit. Collect and put in a large bowl. Pack the vegetables into a large, thick sterilized jar and compact as much as possible. Tighten the lid and let stand for two days in a warm place. After the two-day period has elapsed, open the lid and pour out the liquid ponding on top of the vegetable mixture of the jar. Press down the mixture again and close the lid. Allow fermenting for another 3-5 days. At the end of the fermentation process, the vegetable will have developed acidic flavors. Use gundruk fresh or in the sun-dried form for the soup preparation.

Soup Preparation:

  • 1 cup gundruk
  • 3 cups potatoes, diced
  • 2 cups tomatoes, diced
  • 1 cup onion, diced
  • 1/2 cup green pepper, diced
  • 3 dried red chilies
  • 1 teaspoon cumin seeds
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin powder
  • 3 cups broth or water
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 1 tablespoon chopped cilantro (for garnish)

Cooking Instructions:

In a large sauce pan, heat oil and fry cumin seeds and dried chilies until dark. Add gundruk and brown well. Add diced onions, green pepper, garlic, ginger, turmeric, cumin powder, salt and pepper and stir for five minutes. Add potatoes, chopped tomatoes and broth; stir thoroughly. Bring to a boil and allow simmering for 20-30 minutes or until potatoes are tender and a desired soup consistency has been achieved. Serve with steamed rice.



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