김치

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Korean[edit]

김치 (gimchi)

Etymology[edit]

From the pre-modern term 沈菜 (침채, chimchae, “soaked vegetables”), evolving via “dimchae” and “timchae” in the period of the Three Kingdoms into “jimchi”, and finally “kimchi”. (Formerly referred to as “Ji”)

Pronunciation[edit]

Noun[edit]

김치 (gimchi)

  1. kimchi; a dish made with fermented, seasoned vegetables