Rayo Gundruk is a traditional Nepali fermented mustard green. It has a tangy, slightly sour flavor and is used as a side dish, in soups, or with rice and lentils. Often prepared in winter and served during festivals or daily meals, it adds a unique taste to Nepali dishes. You can mix it with achar, add to dal-tarkari, or enjoy it with plain rice.
ラヨ・グンドゥルクは、ネパールの伝統的な発酵マスタードグリーンです。酸味があり、副菜やスープ、ご飯とダルに使われます。冬に作られることが多く、お祭りや日常の食事で提供され、ネパール料理に独特の風味を加えます。アチャールに混ぜたり、ダル・タルカリに加えたり、白ご飯と一緒に楽しめます。
Rayo Gundruk is traditionally made in the hilly regions of Nepal. Mustard greens are cleaned, sun-dried, and tightly packed to ferment naturally. It is a staple in Nepali households and enjoyed during festivals and family meals.