They are produced by fermentation of the cabbage, salted. They are a source of vitamin C and are one of the most common side dishes for Trentino cuisine. They are eaten both raw and cooked and accompany boiled meats such as shanks, sausages, cotechino, otter and pins. They come from organic cultivation in the valleys of Trentino, known for the cultivation of vegetables of the best quality.
INGREDIENTS:
Cabbage,
salt.