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[kim-chee] /ˈkɪm tʃi/
Kor. Cookery. a spicy pickled or fermented mixture containing cabbage, onions, and sometimes fish, variously seasoned, as with garlic, horseradish, red peppers, and ginger.
Also, kimchee.
1895-1900; < Korean kimch'i, hypercorrection of cimch'i, earlier timchoy < Middle Chinese, equivalent to Chinese chén steeped + cày vegetables Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the web for kimchi
  • It probably contains kimchi and is likely to be fiery hot.
  • Weirdly, she was right: savory, spicy shreds of fruit somehow gave off a kimchi vibe.
Word Origin and History for kimchi

1898, from Korean.

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for 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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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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