It is usually prepared through the much less humid month like December to February and there is an ample provide of greens additionally. The pH values of gundruk ready from mustard, rape, and radish leaves have been 4.zero, four.3, and 4.1, respectively, and the lactic acid contents have been 1.zero, 0.eight, and 0.9{cee6bdd01ba820358fe35ebdf2ce31d45e424216b0a3a5a96949febd60964d58}, respectively. Pediococcus pentasaceous, Lactobacillus cellubiosus, and Lactobacillus plantarum are the dominant microorganisms in gundruk fermentation . The three types of uncooked conventional food are gundruk, masyaura, and kinema.
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