kimchi
UK[ˈkɪm.tʃi]US[ˈkɪm.tʃi]
n
A spicy and sour Korean dish made from fermented vegetables, especially napa cabbage and Korean radishes, with seasonings such as chili powder, garlic, and ginger.
Etymology
The word 'kimchi' entered English directly from Korean in the 19th century. The Korean term '김치' (gimchi) itself evolved from an earlier form '딤ᄎᆡ' (dimchae), which meant 'submerged vegetable', reflecting the core method of its preparation through brining and fermentation. As the dish gained global popularity, the word was adopted into English as a lexical simplex, representing not just the food item but also an integral aspect of Korean culinary culture and identity.
Analysis
This is a loanword from Korean (김치). It is not productively segmented into meaningful morphemes within the English language system.
Examples
A meal in Korea is rarely complete without a side dish of kimchi.
She learned how to make traditional cabbage kimchi from her grandmother.
The restaurant offers several varieties of kimchi, including a less spicy white radish version.