kim·chi also kim·chee (k m ch )n. pl. kim·chis also kim·chees 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. [Korean kimch'i, from Old Korean timchoi : Middle Chinese trhim, to soak, steep + Middle Chinese tshoj, tshaj, vegetable, greens.] |
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