Just like cabbage leaves are twisted close to each other in dense and firm unity, we devote our good will, work and love to you! Start About us Products Current Events Recipes Production Contacts 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! 1 2 3 4 5 6 7 8 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. Production 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. 2 In order to maintain the fields, one tractor covers 10 000 km during the season. Recipe of the month 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. View other recipes Our contacts SIA "Dimdini", Lizums, Lizuma novads, Gulbenes rajons, LV - 4425 Tel: Tel: +371 64471317 Fax: Fax: +371 64471255 e-pasts: e-pasts: info@dimdini.lv Mājas lapu izstrādāja: octagongraphic.com © Copyright 1992 – 2017 SIA "Dimdiņi"