• Our story

    Vegetables with experience and a vision for the future

    At Dimdiņi, our story begins in the cabbage fields of Latvia. Since 1992, we have combined generations of vegetable-growing experience, traditional fermentation methods and modern food production technologies to create quality products for every table.

    From naturally fermented sauerkraut and traditional braised cabbage to kimchi, fresh salads and innovative vegetable products, we bring familiar flavours together with exciting new ideas.

    Our mission is simple: to make vegetables a delicious part of everyday life and bring generations together around one table.

  • Good Food Begins with Quality Vegetables

    We believe that great food begins with carefully grown vegetables. That is why we pay attention to every stage of production, from selecting quality cabbage to preparing the finished product. Through natural fermentation, pickling, marinating and traditional cooking methods, we transform vegetables into flavourful products for everyday meals. Our naturally fermented sauerkraut, prepared cabbage and vegetable favourites reflect our commitment to quality, tradition and great taste.

    We believe vegetables belong at every table. By combining traditional recipes with modern flavours, we make it easier to discover, enjoy and share vegetable-based foods across generations.

     

    New! Kale grown in Dimdiņi's own fields!

About Dimdiņi

Dimdiņi is one of the largest vegetable-growing and processing companies in the Baltic region, with decades of experience in cabbage cultivation, natural fermentation and vegetable food production.

We cultivate approximately 150 hectares of white cabbage, Chinese cabbage and kale in our own fields in Latvia. Our home-grown cabbage is used to produce naturally fermented sauerkraut, traditional braised cabbage, marinated cabbage salads and a wide variety of other vegetable products.

Over the years, we have carefully selected cabbage varieties suited to Latvia’s growing conditions. By managing the journey from seed to finished product, we maintain close control over the quality, flavour and traceability of our cabbage products.

We continuously develop new vegetable products while investing in modern production technologies and carefully managed quality processes. Our goal is to preserve the best of traditional food while creating exciting flavours for today’s consumers.

  • FROM OUR CABBAGE FIELDS TO YOUR TABLE

    We grow the cabbage used in our signature sauerkraut and cabbage products in our own fields in Latvia. From carefully selected varieties to harvesting, fermentation and production, we oversee the journey from field to finished product. This hands-on approach allows us to maintain consistent quality while transforming our cabbage into naturally fermented sauerkraut, traditional braised cabbage and modern vegetable favourites.

  • DECADES OF CABBAGE EXPERTISE. INTERNATIONAL QUALITY STANDARDS.

    Since 1992, we have developed our expertise in growing cabbage varieties suited to the Baltic climate.

    Our experience combines agricultural knowledge with internationally recognised food safety and quality systems, including GLOBALG.A.P. and BRCGS Food Safety certification. This commitment supports traceability, reliable production processes and consistent quality across our cabbage, sauerkraut and vegetable products.
    Our products have also received recognition under Latvia’s national food quality scheme, Green Spoon.

  • QUALITY AT EVERY STAGE OF PRODUCTION

    Food safety and quality are at the heart of Dimdiņi. Our vegetable processing and sauerkraut production follow carefully managed procedures based on HACCP principles and internationally recognised food safety standards.

    Alongside our conventional product range, we also grow and process certified organic products. By combining natural ingredients, traditional preparation methods and modern technology, we strive to create consistently high-quality vegetable products.

Our History

  • 1926

    WHERE THE DIMDIŅI STORY BEGAN

    In 1926, Jānis Lūsis and his family established a 16.16-hectare farm in Lizums Parish, Latvia, and named it Dimdiņi. The original farmhouse, the name and some of the trees planted at that time remain part of our heritage today.

  • 1992

    FROM A FEW ROWS OF CABBAGE TO A FAMILY BUSINESS

    In 1992, the new owners, both trained agronomists, began growing vegetables and developing the Dimdiņi farm. What started with just a few rows of cabbage gradually grew into a successful vegetable-growing business, built on agricultural knowledge, dedication and a passion for quality.

  • 1995

    A FAMILY RECIPE BECOMES A SIGNATURE PRODUCT

    Dimdiņi began producing its signature braised cabbage, inspired by a traditional family recipe passed down from Iveta’s mother. Made from fermented cabbage, this beloved product became an important part of the Dimdiņi identity, bringing the taste of family traditions to tables across Latvia.

  • 1998

    A FAMILY BUSINESS WITH GROWING AMBITIONS

    The family expanded its entrepreneurial journey by taking over the Gotiņa confectionery factory in Lizums. This business later developed into the independent company Skrīveru Saldumi, while Dimdiņi continued to focus on cabbage growing, vegetable processing and food production.

  • 2006

    GROWING EXPERTISE. GREATER QUALITY CONTROL.

    Vegetable cultivation and processing were developed into separate specialised operations, allowing Dimdiņi to strengthen quality management at every stage. Cabbage cultivation in accordance with internationally recognised GLOBALG.A.P. standards helped create a strong foundation for the company’s continued growth.

  • 2008

    TRADITIONAL FLAVOURS IN MODERN PACKAGING

    Dimdiņi introduced a modern packaging line, making traditional cabbage products more convenient for everyday use. Airtight packaging helped preserve product quality and flavour while allowing familiar favourites to reach consumers in a practical, modern format.

  • 2015

    INTERNATIONAL RECOGNITION FOR FOOD SAFETY

    Dimdiņi achieved its first BRC Food Safety certification, marking an important milestone in the company’s commitment to food safety, traceability and consistent production standards. This strengthened our position as a trusted Latvian cabbage and vegetable products producer.

  • 2018

    TRADITION MEETS MODERN FOOD INNOVATION

    Dimdiņi continued modernising its production technologies and expanding its vegetable product range. Alongside traditional sauerkraut and braised cabbage, the company introduced new flavours and convenient products designed for changing consumer preferences and modern lifestyles.

    KIMCHI fermented vegetables, 450g
  • 2022

    Company of the Year in Food Production

    Dimdiņi’s work was recognized with the main award in the “Sējējs” competition. This recognition highlights the company’s growth, commitment to quality, and contribution to Latvia’s food production industry.

  • 2023

    A Greener Direction.

    Solar panels and modern wastewater treatment systems are being installed at the production facility. In 2024, Dimdiņi introduced a new visual identity — more modern, vibrant, and confident.

  • Today

    Innovation Built on Experience

    Dimdiņi receives the Vidzeme Innovation Award for new products and modern production technologies. The mission of Dimdiņi is to make vegetables stylish and bring generations together around the same festive table.

  • OUR GRATITUDE –THE PEOPLE BEHIND OUR STORY

    ““We are deeply grateful for this place, our family heritage and the encouragement we received from Aunt Erna. Her patriotism, dedication to work and genuine care for people have always inspired us.
    Our parents helped us understand the true value of this land and the satisfaction that comes from working with it. From them, we learned not only how to grow cabbage but also how to make the traditional Gotiņa sweets.
    Their knowledge, strength and perseverance have shaped who we are today. These values continue to inspire us as we grow Dimdiņi and carry our family traditions into the future.”

    Iveta Stalidzāne and Normunds Audzišs