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kim·chialso kim·chee (kĭm′chē)
n. pl. kim·chis also kim·chees
A usually spicy Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and allowed to ferment.
[Korean kimch'i, possibly from an unattested Old Korean form *kimch'ae : kim, salty (from Middle Chinese γəı̷m; also the source of Mandarin xián) + ch'ae, vegetable, greens (from Middle Chinese tshaj`; see bok choy).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) a Korean dish made from fermented cabbage or other raw vegetables, garlic, and chillies
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
or kim•chee(ˈkɪm tʃi)
a spicy Korean dish of pickled or fermented cabbage, onions, and seasonings.
[1895–1900; < Korean]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.