kimci

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Indonesian[edit]

Etymology[edit]

Learned borrowing from Korean 김치 (gimchi), derived from Korean 침채 (chimchae), from semantic loan of 沈菜 (soaked vegetables).

Pronunciation[edit]

  • IPA(key): [ˈkɪm.t͡ʃi]
  • Hyphenation: kim‧ci

Noun[edit]

kimci

  1. (cooking) kimchi, a Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.

Further reading[edit]

Malay[edit]

Etymology[edit]

Learned borrowing from Korean 김치 (gimchi), derived from Korean 침채 (chimchae).

Pronunciation[edit]

  • IPA(key): [ˈkɪm.t͡ʃi]
  • Hyphenation: kim‧ci

Noun[edit]

kimci

  1. (cooking) kimchi, a Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.

Further reading[edit]