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also 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.
References in periodicals archive ?
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs covers not just the usual pickles and krauts, but chutneys, relishes, pastes, kimchis, and more.
According to the subtitle, this book offers "creative recipes for fermenting 64 vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes."
When the World's Fair came to nearby Knoxville, Tennessee, the Korean display introduced me to hot and spicy kimchi. In those days hardly anyone ever heard of kimchi, so from one of the attendants at the display I managed to wangle a recipe written in picturesque English, which required a great deal of interpretation and much tweaking to get the flavor right.
The first thing I did when I had the book in my hands was turn to the section on kimchi, hoping it would help me perfect my Korean recipe.
Ginger, garlic, and red chili pepper are the predominant seasonings for most kimchis, while cabbage, radishes, and onions are the vegetables used to form their bulk.
Kimchi is probably the most renowned of these preserved vegetables.
It is best eaten with the two kimchis: the usual cabbage kimchi and the semi-spicy Diced Turnip and Fruit Kimchi.
The dewy actress and her dashing 'oppa' often share servings of kimchi rice, fried chicken and cups of instant ramyeon, which leave the audience feeling both happy and hungry.
Rhee, "Changes of organic acids and volatile flavor compounds of kimchis fermented with different ingredients," Korean Journal of Food Science and Technology, vol.
Kang, "Quality characteristics of winter Chinese cabbage and changes of quality during the kimchi fermentation," Journal of the Korean Society of Post-Harvest Science & Technology of Agricultural Products, vol.
There are more than a hundred kinds of kimchi. Their tastes and flavors are as diverse as the ingredients, the seasonings and the manner they were prepared.
A few years back, I sampled the most delicious rendition of this version of kimchi through former Candaba Mayor Jerry Pelayo.