kimchi

(redirected from Kimch'i)

kim·chi

also kim·chee (kĭm′chē)

n. pl. kim·chis also kim·chees

A usually spicy Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and allowed to ferment.

[Korean kimch'i, possibly from an unattested Old Korean form *kimch'ae : kim, salty (from Middle Chinese γəı̷m; also the source of Mandarin xián) + ch'ae, vegetable, greens (from Middle Chinese ts^haj`; see bok choy).]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

kimchi

(ˈkɪmtʃiː)

(Cookery) a Korean dish made from fermented cabbage or other raw vegetables, garlic, and chillies

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

kim•chi

or kim•chee

(ˈkɪm tʃi)

n.

a spicy Korean dish of pickled or fermented cabbage, onions, and seasonings.

[1895–1900; < Korean]

References in periodicals archive ?

Using "the body" as an "instrument of research": Kimch'i and pavlova.

Embodied subjectivities: bodily subjectivity and changing boundaries in post-human alcohol practices

(2008), "Using 'the Body' as an 'Instrument of Research': Kimch'i and Pavlova," Area 40: 208-217.

On shaky ground: post earthquake reflections on the ethics of academic supervision

A series of round plaques using white slip and ash glaze show Kang Hyo's ruminations on colour and texture but are less successful than his tiered and decorated geometric vessels that are known for their storage of homemade soy sauce or kimch'i. The glazed surfaces of his stoneware storage vessels and boxes are also vigorously applied.

Five contemporary Korean artists life in ceramics: five facets of contemporary Korean ceramics

Johnston (2008) "Using 'the body' as an 'instrument of research': Kimch'i and pavlova" Area, 40(2):208-217.

Creating spaces to hear parents' voices: methodological reflections on the Families Commission's early childhood care and education project involving some migrant and former refugee families

Chinese and Korean-inspired kimch'i was most likely the forerunner of sauerkraut as we know it.

Napa Cabbage Kimch'i ingredients For the cabbage: 2 heads Napa cabbages, quartered 1 1/4 cups coarse salt 4 cups water For the radishes: 6 ounces giant white radishes, shredded 5 tablespoons coarse salt 3 tablespoons sugar 2 cups red pepper flakes 2 teaspoons ginger, peeled and finely minced 2 cups onion ]uice 5 tablespoons garlic, peeled and crushed

To finish the kimch'i: Generously smear the radish mixture on the cabbage stalks and fill in plentifully between the leaves as well.

Fermented flavors, like that of our kimch'i, are extremely addictive.

For the kimch'i buchim: In a bowl, combine the flour and water to make a batter.

Arrange kimch'I buchim on a plate with a small bowl of dipping sauce on the side.

Chungha, Korea Kimch'i-Chigae with Marinated Soybeans (Serves 8) Ingredients For the marinated soybeans: 2 cups dried black soybeans * 2 cups water 2 cloves garlic, peeled and minced 1 cup soy sauce 1/3 cup vegetable oil 1/4 cup brown sugar For the kimch'i chigae: 2 tablespoons vegetable oil 1 clove garlic, peeled and minced 7 ounces pork belly, thinly sliced 1 pound kimch'i, cut into 1-inch pieces ** 1 cup kimch'i juice *** 1 cup water 8 ounces firm tofu, cubed 1 bunch scallions, cut into 1-inch pieces For the garnish: Sesame seeds Sliced red chili peppers Note: Soju is a vodka-like beverage made of sweet potato and is popular in Korea and Japan.

Pickling kitchen arts and crafts. (Back to Basics)

The mainstay of Korean cuisine is kimch'i - grated vegetables mixed with chilli, garlic and ginger and left to ferment.