kimchi
n.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.
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.
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.