김치

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Korean[edit]

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김치 (gimchi)

Etymology[edit]

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.)

Pronunciation[edit]

Noun[edit]

김치 ‎(gimchi)

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