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
{i} family name; family name of Jewish scholars and experts in grammar who lived in Spain and France (also Kimhi)
() From Korean 김치 (gimchi) derived from 침채 (chimchae; 沈菜)’ in late Koryo dynasty
>> timchae >> dimchae (in early Joseon dynasty)>> jimchae >> jimchei >> kimchi 지(ji; 漬): a dialect of kimchi