They are produced by fermenting the cabbage in salt. They are a source of vitamin C and are one of the most popular side dishes for Trentino cuisine.

They are eaten both raw and cooked and accompany boiled meats such as shank, wurstel, cotechino, loin and ribs. When cooking in Val di Non, some slices of golden apple are added to give a sweeter taste, and some cumin seeds.

They come from organic crops in the Trentino valleys, known for growing the best quality vegetables.