Gundruk turns into a business lifeline for women in Hetauda

Women in Ghale Gaun have tripled commercial production of the traditional fermented food in three years, but demand from markets at home and abroad continues to outstrip supply.

For generations, women in Ghale Gaun, a settlement in Hetauda-12, made gundruk as a way to preserve mustard greens for the winter. The greens were wilted, fermented in earthen pots and sun-dried before being stored for months.