Pickled (fermented) vegetables are often used. The most common is "savanyú káposzta" (lit: sour-cabbage, sauerkraut) and soured peppers, gherkins, but a mix of cauliflower, green tomatoes, baby water melon, and other vegetables is also frequent. These are traditionally consumed in the winter and often were the main source of vitamin-C throughout the cold months of winter. Some seasonal, hearty dishes such as "töltött káposzta", "húsos káposzta" and "korhelyleves" are based on "savanyú káposzta". Classic Hungarian restaurants often offer some variations as side dish, a refreshing complement to heavy dishes.