Gundruk

Wash the leafy greens thoroughly and wilt them by leaving them spread out in a warm spot for one day until they become slightly limp and lose about a third of their moisture. This partial wilting kickstarts the fermentation process.

Pack the wilted greens tightly into a clean ceramic pot or glass jar, pressing down firmly with your fist to eliminate all air pockets. The greens should release some liquid as you press. Fill the container to within five centimetres of the rim.

Cover the jar with a plate weighted down with a stone or heavy object to keep the greens submerged in their own juice. Place in a warm corner of the kitchen and let ferment for seven to ten days until the greens develop a distinctly sour, tangy aroma.

Once fermented, remove the gundruk from the jar and spread it on clean trays in the sun for two to three days until completely dry and crumbly. Alternatively, use a food dehydrator at 60C for twelve hours. Store dried gundruk in an airtight container.

To prepare gundruk soup, soak a handful of dried gundruk in warm water for twenty minutes. Heat mustard oil in a pot, fry fenugreek seeds and dried chilies for one minute, add diced tomato, cook until soft, then add the soaked gundruk and four cups of water.

Simmer the soup for fifteen minutes until the gundruk is tender and the broth is tangy and flavourful. Season with salt to taste. The soup should have a distinctive fermented sourness balanced by the warmth of the spices and the richness of the mustard oil.

Serve the gundruk soup hot as an accompaniment to dal bhat. This fermented green preparation is one of Nepal's most distinctive culinary contributions, serving as a vital source of vitamins during the long winter months when fresh vegetables are scarce.