Word
kimchi
Phoneticskim·chi
/ˈkɪmtʃi/
Definition
n. a spicy Korean dish made from fermented vegetables, usually cabbage. It is a common part of Korean meals and is famous worldwide for its strong smell.
n. a traditional Korean dish consisting of fermented vegetables, typically napa cabbage or radish, seasoned with chili pepper, garlic, and other spices.
Examples
“I love eating kimchi with my lunch.”
“The restaurant serves a variety of kimchi, including spicy and sweet versions, to cater to different tastes.”
“While often associated with Korean cuisine, kimchi is more than just a side dish; it is a cultural symbol of the nation's history and agricultural traditions.”
Examples
simple
“I love eating kimchi with my lunch.”
contextual
“The restaurant serves a variety of kimchi, including spicy and sweet versions, to cater to different tastes.”
complex
“While often associated with Korean cuisine, kimchi is more than just a side dish; it is a cultural symbol of the nation's history and agricultural traditions.”
Real-World Examples
“These include fermented foods such as sauerkraut, yogurt and kimchi, which are changed by the addition of live microbes, such as bacteria or yeast.” “Every year, thousands of tons of radish by-products generated during kimchi production are discarded despite containing valuable carbon and nutrient resources.” Etymology
Borrowed from Korean 김치 (gimchi), ultimately composed within Korea of Chinese-derived morphemes 沉 (MC drim, “submerged, soaked”) and 菜 (MC tshojH, “vegetable”), i.e. "fermented vegetable". Doublet of kimuchi.
Etymology adapted from Wiktionary, available under CC BY-SA 4.0.