Meaning
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.
Etymology
Origin: Chinese
Borrowed from Korean 김치 (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.
NYT Puzzle Appearances
Accepted in 1 recorded puzzle: