Description
Lekali Gundruk
Traditional, Fermented, and Nutrient-Rich - Nepal's Probiotic Superfood
Our Lekali Gundruk is a traditional Nepali fermented food made from leafy greens, particularly mustard leaves, radish leaves, and other seasonal vegetables. This ancient preservation method creates a unique, tangy flavor while enhancing the nutritional value through natural fermentation.
Gundruk is a staple in Nepali cuisine and is known for its probiotic benefits, rich umami flavor, and high nutritional content. The fermentation process increases the bioavailability of nutrients and creates beneficial bacteria that support digestive health.
Best Used In:
• Traditional Nepali curries and soups
• Gundruk ko jhol (traditional soup)
• Pickles and chutneys
• Side dishes and accompaniments
• Traditional festival preparations
Why It Stands Out:
• Rich in probiotics and beneficial bacteria
• Traditional Himalayan fermentation methods
• High in vitamins and minerals
• Unique umami flavor profile
• Supports digestive health
• Cultural significance in Nepali cuisine
