n., pl., -chis, also -chees.
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.
[Korean kimch'i, from Old Korean timchoi : Middle Chinese trhim, to soak, steep + Middle Chinese tshoj, tshaj, vegetable, greens.]
The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
