From the seed to the final product

Can you imagine the long cycle a cabbage seed passes through from sowing, until the processed cabbage products reach our table? How many times do the diligent “Dimdiņi” employees and our tractors fly from field to field like bees in order to get all the work done from sowing to careful repeated cultivation of the field up to the harvest time? How many times each seedling is carefully pampered every season so that it grows into a considerable cabbage in autumn? The production process up to harvest time is long and very laborious. Every year it starts in March and ends in the summer of next year until the last cabbage-head, taken from our large storage cellars, is processed into the delicious “Dimdiņkāposti” products!

1Sowing

Sowing works are started in spring – in March, when each seed finds its place in a separate nest in special pallets which are then taken to greenhouses, altogether 5 000 000 million seeds are sown each year.

2Seedlings are grown

During approximately 40 days of thorough maintenance, watering, fertilizing, and supervision, tiny plantlets are grown in the pallets. The cycle is gradual, when the seedlings of various sorts replace each other.

3Seedlings are planted

The period of planting starts at the end of April and lasts until June. During this time, intensive preparatory work is done on the fields which are cultivated, the basic fertilizers and manure are worked into the soil which is later rolled smooth. The seedlings are planted with the help of a planting machine operated by a team of around 10 people. Each seedling is inserted in a special nest by hand and then planted in the ridges at a certain distance.

4The plants are cared for

Thorough maintenance of the plants lasts from June to September. With the help of machinery, the ridge spaces are loosened several times and the fields are supplied with additional fertilizers and manure. Top dressing is also given in a liquid form, and the plants pick up the nutrients through their leaves better and faster. The edges of the fields are mown to protect them from the breeding of pests. Once a season all the 150 hectares are also weeded by hand and hoe. When the cabbage is carefully maintained and fed, diseases and insects do not affect it, the plants develop strong immunity, and need no chemical substances (or medication) just like humans. We are very aware of that at “Dimdiņi”!

5The fields are maintained and the early harvest starts

Harvesting takes place simultaneously with the maintenance works and starts at the end of June with the harvest of the early cabbage varieties. The harvest of the middle sorts follows. These varieties of cabbage can be processed from August (the last cabbage-heads stored in our cellars from the previous year's harvest are processed during this period).

6The main harvest takes place

The main cabbage harvest with placing for storage begins in September and lasts until mid-October. This is a particularly difficult and time-consuming period, when the large and heavy cabbage-heads are cut by hand, assembled in heaps and hand-fed to containers, which are taken to our large and specially equipped warehouses with the help of technical equipment.

7The cabbage-heads are stored

The sorts grown especially for storage are stored in a special temperature mode at specially equipped warehouses. The cabbage is gradually extracted, cleaned, and prepared for processing all year long, until the new harvest. Each year around 10 000000 kg of cabbage are harvested at “Dimdiņi” in total.

8The cabbage is processed into our delicious products

Throughout the year, in a continuous cycle the cabbage from the field and later on from our warehouses is processed into the freshly fermented sauerkraut and stewed “Dimdiņkāposti” as well as into various cabbage salads. Since the cycle is continuous, this technology provides for a greater investment, but higher quality and better taste of our products which possess also more nutrients and vitamins.

Production

Produkcija

Dimdini is a constantly developing company, producing new recipes and new types of vegetable salads year after year. The company`s vision is to follow a healthy lifestyle, so the products we display are consistent with that target. We started our business with the production of the “Dimdiņi” sauerkraut and stewed cabbage in accordance with traditional family recipes dear to our hearts. In the course of time they have achieved consumer recognition, and now they taste as natural and delicious as they tasted at the very beginning!
Our philosophy of taste and quality is rooted in the recognition of the importance of good and valuable products in our food, which can be made only from high-quality raw materials. Our products are made for you with love, the best of intentions and aspirations!

Interesting fact Nr. 5

The recipe of stewed “Dimdiņkāposti” was made at a farmstead in 1969, and we started trading it in buckets since 1993.

Recipe of the month

How to make sauerkraut at home

How to make sauerkraut at home:

The process of cabbage fermentation:
The medium late or late varieties of white cabbage with a small internal stump are more appropriate for fermentation.
Hygienically clean utensils and tools, as well as a properly executed process are the main preconditions for obtaining high-quality cabbage products.
1) Vessels must be washed properly and disinfected;
2) The cabbage-heads must be cleaned properly, and the green top leaves – separated to unbare the clean, light blue heads;
3) The stump must be incised so that large pieces do not appear in the grating process. The stump should not be cut out, as it contains large amounts of sugars and vitamins;
4) The cabbage is grated into fine slivers, about 2mm thick, then gradually sprinkled with salt and other additives (grated carrots, cranberries, etc.);
5) It is essential to mix and stamp the shredded cabbage properly so that all the slivers are mixed with salt and excrete the juice. In this way we fill the vessel, layer after layer, thoroughly stamping the cabbage. A full container should be coated with the juice right away;
6) Carefully smooth the surface of the container, completely cover the cabbage with a dense cover and put a heavy weight above it, ensuring anaerobic environment inside the product;
7) The container is placed in a warm room (16-20 °C) for 4-7 days. Then it is transferred to a storage space with the temperature of 0 - + 6°C.

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Our contacts

SIA "Dimdini",
Lizums, Lizuma novads, Gulbenes rajons, LV - 4425