From the pre-modern term 침채 (沈菜, 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.)
- Phonetic Hangul[김치]
|Revised Romanization (translit.)?
김치 • (gimchi)
- kimchi; a dish made with fermented, seasoned vegetables