Gundruk, a Nepali tradition of dried, fermented greens, features a mix of mustard and radish leaves, though some people include cabbage leaves. To make gundruk, leafy greens are crushed with stones and washed thoroughly in warm water.

• Gundruk (Pickled Leafy Vegetable) is fermented leafy green vegetable and is a popular food in Nepal, Darjeeling, Sikkim, Assam, Uttrakhand and claimed to be one of the national dishes.
• It is popular not only in Nepal but also in the every Gorkhali or Nepalese diaspora household worldwide.
• Gundruk is obtained from the fermentation of leafy vegetables (saag).
• It is served as a side dish with the main meal or as an appetizer by itself.