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…
köken: From Proto-Finnic *kesä (compare Estonian kesa (“fallow”), Veps keza (“summer”), Võro kesä (“fallow”)), from Proto-Finno-Permic *kesä (“summer”) (compare Northern Sami geassi, Erzya кизэ (kizë)), possibly a loanword from Indo-European; see it for more. Introduced from the eastern dialects into the standard language in the 19th century to replace the Western Finnish word suvi.