To Sheetalb and others interested to make Gundruk/sinki It can be prepared out of Mula, Cauli flower or their leaves. Some people prefer RAYO ko sag also. But I like Gundruk/Sinki made with MULA or its leaves. Clean the material (MULA/Cauli/Rayo), you can wash them but let it dry. Chop them into 1/2 to 1 inch pieces and let it wilt for few hours (Chhaya ma kehi ghanta rakhne) so that moisture content of the leaves is reduced but NOT DRIED completely. Take a pot according to the amount of material you have and start putting in the stuff in the pot and press it so that the excess water can be drained out and no air pockets are remaining in between. Fill the pot completely and put the lead tightly so that there is no air circulation. Presence of oxygen spoils it. It has to have strictly anaerobic condition (absence of oxygen) You can stuff the pot with plastic bags or so if there is some space remaining. Back home we used to put the pot upside down to drain the remaining liquid from the pot. Keep it in a warm place so that it gets fermented but it takes about a week to 10 days. Open the pot, and take the stuff out and let it dry happily untils it crumbs down (moisture content less than 10 percent) and taste it... if it is good store it if not thow it away..... good luck