김치

Korean

김치 (gimchi)

Etymology

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

  • IPA(key)[kimt͡ɕʰi]
  • Phonetic Hangul[김치]
Revised Romanization? gimchi
Revised Romanization (translit.)? gimchi
McCune–Reischauer? kimch'i
Yale Romanization? kimchi

Noun

김치 • (gimchi)

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