Kimchee vs. Kimchi - What's the difference?

Wikipedia

  • Kimchi

    Kimchi (; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]), a staple in Korean cuisine, is a famous traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), scallions, garlic, ginger, and jeotgal (salted seafood), etc.There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. It was the primary way of storing vegetables throughout the seasons. In the summer the in-ground storage kept the kimchi cool enough to slow down the fermentation process. In contemporary times, kimchi refrigerators are more commonly used to store kimchi.

Wiktionary

  • Kimchee (noun)

    alternative spelling of kimchi

  • Kimchi (noun)

    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.

  • Kimchi (noun)

    A Korean person.

Oxford Dictionary

  • Kimchi (noun)

    a Korean dish of spicy pickled cabbage.

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