김치

Korean
김치 (gimchi)

Etymology

From the hypercorrection in northern dialect to avoid the palatalization against the southern dialect form 짐치 (jimchi), from the pre-modern term 팀ᄎᆡ (thimchoy) → 침채 (沈菜, chimchae, “soaked vegetables”) (via Middle Korean 딤ᄎᆡ (timchoy), first attested in the Hunmong jahoe (訓蒙字會 / 훈몽자회), 1527).

This word appeared in until 15th century and replaced an older term 디히 (tihi) (whence 지 (ji), now only used in the compound words and dialects) , probably because of the disappearance of medial /h/ to shorten of the word length to be hard to exist as single word.

Pronunciation
  • IPA(key)[kimt͡ɕʰi]
  • Phonetic Hangul[김치]
Revised Romanization? gimchi
Revised Romanization (translit.)? gimchi
McCune–Reischauer? kimch'i
Yale Romanization? kimchi

Noun

김치 • (gimchi)

  1. kimchi, a dish made with fermented, seasoned vegetables

Descendants

References
  • Rei Fukui (2017-03-28) 小倉進平『朝鮮語方言の研究』所載資料による言語地図とその解釈―第１集, 東京大学人文社会系研究科 韓国朝鮮文化研究室, page 57-60
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