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!
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.
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.
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.
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”!
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).
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.
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.
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.
Dimdini is a company that is constantly developing. Year after year, new recipes and types of vegetable salad are created. The vision of the company – to lead a healthy lifestyle, that is why the products we offer meet this goal. The first manufactured products were Dimdini sauerkraut and sautéed Dimdini sauerkraut – cabbage dishes made using traditional family recipes that have gained customers’ appreciation and have stayed the same from the very beginning. The recipe for sautéed Dimdini sauerkraut has been inherited by the third generation already. At Dimdini, we combine respect for traditions with creating new, topical and clean flavours in a modern way! Our philosophy of taste and quality is based on recognising the importance of consuming good and valuable products that are manufactured, using high-quality ingredients only. Our newest product – fermented vegetable Kimchi – is extremely healthy and rich in flavour! The products are made with love and our best intentions and efforts, just for you!
Interesting fact Nr. 6
From ancient times, sauerkraut juice is used not only for stronger immunity, but also in cosmetics, as it is characteristic of a rejuvenating effect.