Real Fermenting: Gundru, or Kyurtse

Monday, 6 August 2012

Gundru, or Kyurtse

This recipe is straight out of Wild Fermentation by Sandor Katz. If you haven't seen this book before, pick it up now. It is a fantastic resource, full of inspirational passages and great advice. Gundru, or Kyurtse, is basically pickled greens. Apparently, it is Nepalese in origin from the Newar people of the Kathmandu valley. I am using some wonderful mustard and dandelion greens today, but you can use anything that is part of the cabbage family. Think beet greens, turnip greens, lamb's quarter whatever you have on hand.

Dandelion and mustard green wilting in the hot Bakersfield sun
Ingredients

Greens (about 8 bunches)

Process

This is a very simple recipe. First, you wilt your greens in the sun for a couple of hours.

Now, wilted and drying in parts


Then, you smash the living hell out of them on a chopping board or any other flat surface you have. Be careful to save the juices from the greens.



Stuff the smashed greens and all the saved juice into a quart jar and stuff it all down really firmly. I actually had much too little greens to fill my quart jar. In fact, I had about a cup from one bunch of dandelion greens and one bunch of mustard greens. So I make 1 quart, I would estimate you need about 8 bunches of whatever greens.



Keep pushing down until the greens fill the jar and the juice covers the solid stuff. Then, screw the lid of the jar on and leave it in a sunny spot for 2 or 3 weeks. It's as easy as that. Because I had so little greens, I used another smaller jar to hold the greens under the surface of the liquid, just like you would for sauerkraut.

Just needs to ferment for 2-3 weeks now
When the time is up, you'll have a jar full of extremely pungent and tangy fermented greens. You can eat them at this stage, but I am planning on drying mine out in the sun. When they are fully dried, you can store them in the cupboard and use them to flavor soups and stock. I'm going to put the dried gundru into miso, like you might use kombu. I'll let you know how it turns out in a few weeks.

2 comments:

  1. Replies
    1. Hi Rivr!

      This stuff was great. I actually have been meaning to make another batch. Now I'm living in cooler climes, I'll use my dehydrator for the last stage. The flakes gave a really nice rich pungent green flavor to soups and stocks. Thanks for your interest.

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