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Borrowed from Korean김치(gimchi), ultimately composed within Korea of Chinese-derived morphemes 沉 (MC drim, “submerged, soaked”) and 菜 (MC tshojH, “vegetable”), i.e. "fermented vegetable". Doublet of kimuchi.
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.
“kimchi”, in Kielitoimiston sanakirja [Dictionary of Contemporary Finnish] (in Finnish) (online dictionary, continuously updated), Kotimaisten kielten keskuksen verkkojulkaisuja 35, Helsinki: Kotimaisten kielten tutkimuskeskus (Institute for the Languages of Finland), 2004–, retrieved 2023-07-02
kimchi(Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation)