Gundruk & Sinki

Gundruk And Sinki

 

Gundruk and Sinki are traditional fermented vegetable products prepared during winter when fresh perishable vegetable is plenty. Gundruk is a fermented product of leafy vegetable such as rayo saag (Brassica rapa spp.campestris variety cuneifolia), leaves of mustard, radish and cauliflower.Sinki is prepared from radish tap root only. The quality attributes to Gundruk and Sinki basically depends upon the typical flavour and sour-acidic taste which is developed during natural fermentation by lactic acid bacteria, mainly spp. of Lactobacillus and Pediococcus. Gundruk and Sinki are sun dried after fermentation and stored for consumption. Due to high content of organic acid and low pH, these products can be preserved for a year or more. This is a good example of preservation of perishable vegetable. Gundruk and Sinki are good appetizers due to high content of lactic and acetic acid developed during fermentation.