Gundruk

Method

Wash the leafy greens thoroughly and chop them finely into small pieces, discarding any tough stems. Place the chopped greens in a large, clean earthenware pot or glass jar and sprinkle salt evenly throughout, mixing well to release moisture. Press the greens down firmly with your hand or a clean stone, allowing the salt to draw out the liquid until the greens are submerged in their own juices; if needed, add a little water to ensure complete coverage. Cover the jar with muslin cloth or a clean cloth and leave at room temperature for 5-7 days, stirring occasionally and tasting from the third day onwards until the desired fermented flavour develops. Once fermented to your preference, transfer to airtight containers and refrigerate, where gundruk will keep for several months. Serve as a condiment or side dish alongside rice and curries.