Reach120Years Diet Kimchi

Kimchi is Korean food culture. It is a very healthy fermented vegetable, made up of Korean cabbage, sun-dried red pepper, spring onions, salt and some optional extras. Reach120Years Diet Kimchi includes a lot more vegetables without any processed ingredients. The vegetables will be listed with the details of the recipe. It is a complete vegetable diet. It includes most of the vegetables which you can eat raw. Most of the vegetables used are organic depending on availability. The following is my usual recipe. All ingredients are washed first except the cabbages, which take washing after salted.

1-Get three large cabbages or four if they are small.
Korean Cabbages

2-Cut them to small pieces and put them in a container.
Shredded Korean Cabbages

3-Mix one cup of sea salt with a litre of mineral or filtered warm water and add to the shredded cabbages.
Sea Salt
Give it a good mix. Try to leave the shredded cabbages for around four hours in the salted water. Each ten minutes or so go give it a good mix. In under four hours the salt absorbs all moisture from the shredded cabbage, which reduce in size by at least two times. See the picture.
Korean Salted Cabbages

4-After adding salted water to shredded cabages, go on shredding or minceing the rest of the vegetables. I mince mine. I have a mincer.They are presented in pictures:

Parsley. Organic Celery and cucumbers
Organic Celery and Cucumbers. Parsley.

Garlics and Ginger roots. Organic Onions, Organic beetroots and Organic Spring Onions
Organic Spring Onions, Beetroots and Onions. Garlics, Ginger Roots

Pointed Red Peppers
Pointed Red pepper

Organic Apples and Carrots. Red Peppers.
Organic Apples and Carrots. Red Pepper

Organic Honey and Peas. Sweet Corn and Soya Beans
Organic Peas and Honey. Sweet Corn and Soya Beans

Cauliflower. Organic Black Pepper Corn, Mixed Herbs and Broccoli.
Cauliflower. Organic Black Pepper Corn, Mixex Herbs and Broccoli

5- The salted shredded cabbages become ready when they reduce in size enough like getting submerged under salted water. Get rid of the salted water and rinse the shredded cabage two three times with mineral or filtered hard water.

6- After that mix all shredded and minced vegetables together.

7-Mince the onions, garlic, ginger and apples and mix them.

8- Add to the mixture of No 7 one and half cups of korean sun-dried red papper or chilli and half jar of organic honey and mix them well.
Sun-Dried Korean Red Pepper

9- Add mixture No 8 to mixture No 6 and mix them well.

10- Now the recipe has completed, you have made your own kimchi. Cover the top of the kimchi with cling film to separate it from air.
Completed Reach120Years Kimchi

11- Now it is ready to eat it although not yet fermented. It takes about 3 to 4 days to get fermented in room temperature. Cover the container air tight with something. and leave it some where in room temperature. I put mine in laundry plastic bag and close the top of the bag with rubber band and each two days I change the cling film. The fermentation continues until all of it consummed. This usually lasts me for four weeks. I always mix it with fresh fruit salad as a complete raw green food. I also add organic balsamic vingar and organic unfiltered exra virgin olive oil and a drizzle of sea salt. In the picture bellow I have finished half of the kimchi.
Half container Kimchi

Important Information

I-The cabbages, which supposed to be Korean, labeled as Chinese Leaves in supermarkets. It seems to be exactly the same like Korean cabbage.
2-The sun-dried red pepper, I have, advertised as Korean sun-dried red pepper but on the cover written: it was prepared in china.
3-Anyway!!! wherever the ingredients come, it doesn't make different. Kimchi is extremely healthy; it has extra vitamins, enzymes and good microorganism. It slows down bioloical ageing. But it is known to have undesirable smells. This is because it reacts with air. But if it is separated from air, as I have done, it will not smell.
4-If you are new to kimchi for the start you will need to eat very small portions of kimchi to let your body adjusts itself to it. It is better to mix it with other fresh fruits and vegetables to eat it.
5-I eat kimchi at least twice a day for breakfast and dinner. For breakfast and dinner, I mix two large table spoons of kimchi with fresh fruit salad, enhanced with a drizzle of sea salt, organic unfiltered extra virgin olive oil and organic balsamic vinegar. First I eat the kimchied fruit salad and then I eat anything else if I want. For dinner apart from kimchied fruit salad, most of the time I don't eat anything else.

I Can Help Anyone with Reach120Years Kimchi

Shops, homes and individuals can contact me if interested in Reach120Years kimchi. I can make home-made kimchi and supply it to any one or provide the ingredients or demonstration for learning. Please call on 077 1212 6265 or 020 8552 4990 or write to: Reach120Years Kimchi, 32, Hollybush Street, London E13 9DZ, UK

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