kimchi, a dish made with fermented, seasoned vegetables
eş: 짠지
köken: Nativisation of the Sino-Korean term 침채 (沈菜, chimchae, “soaked vegetables”). First attested in the Hunmong jahoe (訓蒙字會 / 훈몽자회), 1527, as Middle Korean 딤ᄎᆡ (Yale: timchoy). In most dialects, Middle Korean 딤ᄎᆡ (Yale: timchoy) was regularly palatalized to 짐츼 (jimchui), whence modern southern dialectal 짐치 (jimchi). However, southern Korean dialects also palatalized /ki/ to /t͡ɕi/, which the Seoul…
kimchi, 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
çekim: çoğul kimci-kimci
köken: Borrowed from Korean 김치 (gimchi), derived from Korean 침채 (chimchae), from semantic loan of 沈菜 (“soaked vegetables”).