Definitions for "Kimchi"
(KIHM-chee) A spicy-hot, extraordinarily pungent condiment used in Korean cuisine. It is made from fermented vegetables, such as cabbage or turnips, that have been pickled, stored in sealed pots or jars, and buried in the ground. It is dug up and used as needed. Alternate spelling is Kimchee.
pickled cabbage with red pepper, the Korean national food
A cabbage dish like sauerkraut with additives such as ginger, garlic, onions, red peppers. Each family has its own recipe.