kim·chi also kim·chee (kĭmchē)
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 γəm; also the source of Mandarin xián) + ch'ae, vegetable, greens (from Middle Chinese tshaj`; see BOK CHOY).]
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