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Kimchi (ˈkɪmtʃiː; gimchi, kim.tɕhi), is a traditional Korean banchan consisting of salted and fermented vegetables, most commonly using napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. The term ji (지), which has its origins in archaic Korean dihi (디히), has been used to refer to kimchi since ancient times. The sound change can be roughly described as: dihi (디히) > di (디) > ji (지) The Middle Korean form dihi is found in several books from Joseon (1392–1897). In Modern Korean, the word remains as the suffix -ji in the standard language (as in jjanji, seokbak-ji), and as the suffix -ji as well as the noun ji in Gyeongsang and Jeolla dialects. The unpalatalized form di is preserved in P'yŏngan dialect. Kimchi (김치) is the accepted word in both North and South Korean standard languages. Earlier forms of the word include timchɑi (), a Middle Korean transcription of the Sino-Korean word 沈菜 (literally "submerged vegetable"). Timchɑi appears in Sohak Eonhae, the 16th century Korean rendition of the Chinese book, Xiaoxue. Sound changes from Middle Korean to Modern Korean regarding the word can be described as: timchɑi (; 沈菜) > dimchɑi () > jimchɑi () > jimchui (짐츼) > gimchi (김치) The aspirated first consonant of timchae became unaspirated in dimchɑe, then underwent palatalization in jimchɑe.

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