Nepali Gundruk / Sinki -100 gm

The shredded leaves are tightly packed in an earthenware pot, and warm water (at about 30 °C) is added to cover all the leaves. The pot is then kept in a warm place. After a week, a mild acidic taste indicates the end of fermentation and the Gundruk is removed and dried in the sun.[2] This process is similar to sauerkraut or kimchi production except that no salt is added to the shredded leaves before the start of gundruk fermentation. The ambient temperature at the time of fermentation is about 18 °C. Pediococcus and Lactobacillus species are the predominant microorganisms active during Gundruk fermentation. During fermentation, the pH drops slowly to a final value of 4.0 and the amount of acid (as lactic) increases to about 1% on the sixth day It has been found that a disadvantage with the traditional process of Gundruk fermentation is the loss of 90% of the carotenoids, probably during sun-drying. Improved methods of drying might reduce the vitamin loss