kimchi

American  

[kim-chee] / ˈkɪm tʃi /

Or kimchee

noun

1. Korean Cooking. a spicy pickled or fermented mixture containing cabbage, onions, and sometimes fish, variously seasoned, as with garlic, horseradish, red peppers, and ginger.

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Etymology

Origin of kimchi

First recorded in 1895–1900; from Korean kimch'i, hypercorrection of cimch'i, earlier timchoy, from Middle Chinese, equivalent to Chinese chén “steeped” + cày “vegetables”

Explanation

Kimchi is a traditional fermented Korean side dish usually made of cabbage. Just about any meal you eat in Korea, or at a Korean restaurant, will be served with kimchi. There are hundreds of ways to make kimchi, using different vegetables and varying spice levels, but it is always slightly crunchy, with sweet, sour, spicy, and umami flavors. Fermentation is the most important element of kimchi, which is traditionally fermented in a clay vessel called an onggi. The Korean kimchi (or kimchee) derives from roots meaning "soaked vegetable."

Example Sentences

Under standard laboratory conditions, the kimchi strain achieved an adsorption efficiency of 87%, nearly matching a reference strain called Latilactobacillus sakei CBA3608, which recorded 85%.

From Science Daily • May 18, 2026

One of Rise’s sandwiches includes egg, cheese, bulgogi, kimchi jjigae and cream cheese flavored with ssamjang, a dipping sauce.

From The Wall Street Journal • May 9, 2026

Despite the decline, vending machines -- where ramen noodles, cut fruit, kimchi and crepes are also on offer -- are unlikely to disappear anytime soon.

From Barron's • Apr. 26, 2026

As of 2025, sales of fermented products, such as sauerkraut and kimchi, have increased as more Americans seek to improve their overall gut health, The Wall Street Journal reported in November.

From Salon • Feb. 21, 2026

A video plays, with customers chowing down and saying how much they love Frank’s spicy gluten-free kimchi breakfast burritos.

From "The House That Lou Built" by Mae Respicio