Gundruk (Nepali: गुन्द्रुक pronounced [ɡund̪ruk] ⓘ) is a fermented leafy green vegetable originated in Nepal.

Alongside Nepal, it is also popular cuisine in Sikkim and few regions of India, Bhutan, Myanmar and other parts of the world.

[2] 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.

[2][3] 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.