Combes
Kombes or gombes , sometimes also Komst, are white cabbages preserved by lactic acid fermentation and are usually eaten cooked as a side dish . It is a typical dish of Thuringian cuisine .
The word goes back to the Celtic word "Kumbas", which later became "Kombes" and "Gombes" and means something like "trough" because of the fermentation in a stone trough.
Manufacturing
Fresh small heads of white cabbage are cleaned and boiled in water. After draining and cooling, they are placed in layers with cut and dried dill . Cold salt water is poured over it. The salt removes the liquid from the white cabbage during the fermentation process and preserves the juice until fermentation. The herb is left to ferment in a moderately warm place for about 2 to 3 weeks, after which it is stored in a cool place.
preparation
Kombes is usually steamed like sauerkraut with a little water or meat stock for about half an hour. In addition to salt and pepper , common spices are bay leaves , sometimes also juniper , caraway seeds , and cloves . It is a typical side dish for pork knuckle , belly meat or pork neck . As a side dish there is usually mashed potatoes or boiled potatoes . Kombes can also be eaten raw, like a pickled cucumber, with sausage or meat.