[kim-chee] 
| Korean. a spicy pickled or fermented mixture containing cabbage, onions, and sometimes fish, variously seasoned, as with garlic, horseradish, red peppers, and ginger. |
| kim·chi also kim·chee (kĭm'chē) n. pl. kim·chis also kim·chees 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. [Korean kimch'i, from Old Korean timchoi : Middle Chinese trhim, to soak, steep + Middle Chinese tshoj, tshaj, vegetable, greens.] |
kimchi
spicy, fermented pickle that invariably accompanies a Korean meal. The vegetables most commonly used in its preparation are celery cabbage, Chinese turnip, and cucumber. The prepared vegetables are sliced, highly seasoned with red pepper, onion, and garlic, and fermented in brine in large earthenware jars. Dried and salted shrimp, anchovy paste, and oysters are sometimes used as additional seasonings. During fermentation, which takes approximately one month depending on weather conditions, the kimchi jars are stored totally or partially underground in cellars or sheds built expressly for this purpose.
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