Kimchee vs. Kimchi — What's the Difference?

A usually spicy Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and allowed to ferment.

Kimchi (; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]), a staple in Korean cuisine, is a 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), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. It is also used in a variety of soups.

Alternative spelling of kimchi

A Korean dish of spicy pickled cabbage.

A usually spicy Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and allowed to ferment.

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.

A Korean person.