Dry fermented mustard leaves are a traditional delicacy in several regions, cherished for their distinctive flavor and health benefits. In Nepal, it is called Gundruk; in Nagaland, Dzacie charü; and in Manipur, Soibum. This fermented food is rich in probiotics, aiding digestion and boosting gut health. It is also a good source of vitamins A, C, and K, along with essential minerals like iron and calcium. To prepare, mustard leaves are dried, fermented, and stored. Before eating, they are usually boiled or cooked in stews with spices and vegetables. This versatile dish enhances meals with its tangy, earthy taste.