MUMBAI GUNDRUK KIMCHI (INDIA)

Mumbai Gundruk Kimchi is a brilliant urban fusion: the tangy, probiotic punch of Nepali Gundruk (fermented mustard greens) meets the spicy, cabbage-based crunch of Korean kimchi, spiked with Indian twists like turmeric and black salt. This hybrid isn't just flavorful—it's a microbial powerhouse designed for city guts, blending Himalayan resilience with global accessibility.

Priya’s urban twist: Indian spices + 3-day ferment.

INGREDIENTS

• 300g cabbage

• 1 tsp chili, turmeric, black salt

• 1 tbsp Gundruk juice (starter)

STEPS

1. Salt & massage cabbage

2. Add spices + starter

3. Jar & ferment 3 days

4. Eat with dal-rice

WATCH VIDEO

Easy Kimchi Preparation

PDF DOWNLOAD

SCIENCE BEHIND THE TWIST

It is rooted in lactic acid bacteria fermentation, where natural microbes from greens and spices create a diverse ecosystem that crowds out pathogens, boosts SCFAs for anti-inflammation, and enhances gut barrier integrity. Studies show such vegetable ferments can increase Lactobacillus and Leuconostoc counts by 20-30%, reducing irritable bowel syndrome (IBS) markers and promoting tolerance—perfect for urban dysbiosis from processed diets (Dehingia et al., 2015). Full study: https://doi.org/10.1007/s13197-014-1664-3.

Priya's hybrid draws from traditional Indian ferments, where spices like turmeric enhance Lactobacillus bacteria survival in quick urban batches.

REFERENCE

Dehingia, M., Devi, K. R., Singh, A. B., & Mukhopadhyay, A. K. (2015). Traditional Indian fermented foods: A rich reservoir of potential probiotics. Journal of Food Science and Technology, 52(10), 6236–6245.