Kim Chee
Various kimchi
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| Course | Banchan |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | North Korea, South Korea |
| Main ingredients | Various vegetables including napa cabbage and Korean radish |
| Variations | Baechu-kimchi, baek-kimchi, dongchimi, kkakdugi, nabak-kimchi, pa-kimchi, yeolmu-kimchi |
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| Korean name | |
| Hangul | 김치 |
|---|---|
| Hanja | n/a |
| Revised Romanization | gimchi |
| McCune–Reischauer | kimch'i |
| IPA | [kim.tɕʰi] |
Kimchi (English pronunciation: /ˈkɪmtʃi/, from Korean: 김치; gimchi [kim.tɕʰi]), a staple in Korean cuisine, is a traditional banchan (side dish) made from salted and fermented vegetables, most commonly napa cabbages and Korean radishes, with a variety of seasonings including gochutgaru (chili powder), scallions, garlics, ginger, and jeotgal (salted seafood) among others. There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months. These days, kimchi refrigerators are used instead.
The term ji (지), which has its origins in archaic Korean dihi (디히), has been used to refer to kimchi since ancient times. The sound change can be roughly described as:
The Middle Korean form dihi is found in several books from Joseon (1392–1897). In Modern Korean, the word remains as the suffix -ji in the standard language (as in jjanji, seokbak-ji), and as the suffix -ji as well as the noun ji in Gyeongsang and Jeolla dialects. The unpalatalized form di is preserved in P'yŏngan dialect.
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