본 연구는 경상북도 경주, 경산, 영덕, 대구 지역의 김치와 경상남도 의령, 거창, 부산 지역의 김치 명칭을 조사해 여러 종류의 김치를 포함하는 상위범주인 김치의 명칭과 하위범주인 재료별, 방법별, 상태별 김치 명칭을 비교한 것이다. 경상북도 지역에서 ‘짠지’는 김장김치인 ‘배추김치’를, ‘김치, 짐치’는 ‘찬물김치, 물짐치, 동치미’를 나타내는 말로 사용하고 있었다. ‘짠지’, ‘무짠지’는 김치의 상위범주로만 사용되고, 하위범주는 일차적으로는 ‘재료, 상태, 방법’으로 구분되며 이차적으로 다시 재료에 따라 그 명칭이 세분화가 더 이루어지기도 한다. 재료에 따른 명칭은 상태, 방법의 상위개념으로 ‘배추김치(짠지)’, ‘무짠지’ 등이 사용되고 있었으며 반면, 상태, 방법에 따른 명칭은 이들의 하위개념으로 ‘곤짠지, 허드레김치’ 등이 사용되고 있었다. 특히 경상북도 지역에서는 김치에 관한 재미있는 관용표현도 찾아볼 수 있었는데 대부분의 표현이 ‘정구지김치’와 ‘열무김치’가 영양이 많다는 의미로 사용되고 있으며, ‘배추뿌리’에 관한 표현만이 생활 속에서 일어날 수 있는 재앙을 대비하기 위한 비방(秘方)의 의미로 사용하고 있었다. 경남에서는 김치를 ‘김치, 짐치, 지’라 부르며, 의령에서는 김치를 ‘짠지’라 부르지 않고 김치 재료를 썰 때에 ‘짠지 썰인다’라고 표현하였다. 경남에서 물김치는 ‘물짐치, 국물김치, 김칫국’이라 부른다. 재료를 데쳐서 담근 김치는 ‘선김치’라 하며, 김치가 익은 정도에 따라 ‘생, 묵은+김치, 짐치, 지’라 부르고 있었다. 일반적으로 김치 명칭은 ‘돈나물김치’, ‘소풀김치’에서처럼 ‘재료명+김치, 짐치’로 사용되고 있었고, ‘사연지’나 ‘섞박지’에서처럼 재료명 외의 어휘와 ‘지’를 결합시킨 형태도 있었다. 또한 막 섞어 볼품없는 김치를 사회 계층에 비유하여 ‘상놈김치’라 부르기도 하였다. 이 외에 경남의 독특한 김치로는 ‘장제김치’, ‘삐지미’ 등을 들 수 있다.

This research is to compare Kim-chi’s name in high category with its name in low category in terms of a kind of materials, methods and conditions through the study of names that is generally used at Kyeong-joo, Kyeong-san, Yeong-duk and Daegu province in Kyeong-Buk area and Ui-ryeong, Ku-chang, Pu-san in Kyeong-Nam area. In Kyeong-Buk area, Sound "Jjan-ji" is used as a word, meaning general Kim-chi consisting of Chinese cabbage and Sound "Gim-chi" is used as a word, meaning "Chan-mool-kim-chi", "Mool-gim-chi" and "Dong-chi-mi". As you know that aged Kim-chi consisting of Chinese cabbage and other vegetables is called as "Chan-mool-kim-chi" and "moo-jjan-gi", people usually say in the form of material name + Kim-chi or Jjan-gi and in the mixed form of material condition and method + Kim-chi, Jjan-gi or ji such as "Hu-d-re-kim-chi", "Gon-Jjan-gi" and "jjo-g-lak-gi". Especially, in Kyeong-buk area, common expressions had been found regarding Kim-chi. Sound "Jung-Goo-ji" and "Yal-moo-kim-chi" have been used in Kyung-buk area, meaning that these foods have a lot of nutrition. People have thought that the expressions for the root of cabbage is commonly used as way to protect a disaster that happens in their life. In Kyeong-nam area, Kim-chi is called "Jim-chi", "Kim-chi" and "Ji" is not called "Jjan-ji" in Ui-ryeong. Instead of it, when it is cut, people say " Jjan-ji is cutting. In Kyeong-nam area, Mool-kim-chi is called as Mool jim-chi, Kim-chi soup and Kimchis Kuk. Kim-chi that is aged, parboiling materials is called as Sun-Kim-chi. It is called differently as the degree of Kim-chi aged. It is also called as Ssang, mooken+kim-chi, Jim-chi and Gi. Generally, the name of Kim-chi is used as words like material name + Kim-chi or Jim-chi and there is another form like material name + Ji such as Suk-bak-ji. Mixed kimch is likened to a social stratum, calling it "Ssang-nom-kim-chi". Besides, "Jang-je-kim-chi" and "Bbi-ji-mi" are regarded as special Kim-chi that are good examples in Kyeong-nam area.

This research is to compare Kim-chi’s name in high category with its name in low category in terms of a kind of materials, methods and conditions through the study of names that is generally used at Kyeong-joo, Kyeong-san, Yeong-duk and Daegu province in Kyeong-Buk area and Ui-ryeong, Ku-chang, Pu-san in Kyeong-Nam area. In Kyeong-Buk area, Sound "Jjan-ji" is used as a word, meaning general Kim-chi consisting of Chinese cabbage and Sound "Gim-chi" is used as a word, meaning "Chan-mool-kim-chi", "Mool-gim-chi" and "Dong-chi-mi". As you know that aged Kim-chi consisting of Chinese cabbage and other vegetables is called as "Chan-mool-kim-chi" and "moo-jjan-gi", people usually say in the form of material name + Kim-chi or Jjan-gi and in the mixed form of material condition and method + Kim-chi, Jjan-gi or ji such as "Hu-d-re-kim-chi", "Gon-Jjan-gi" and "jjo-g-lak-gi". Especially, in Kyeong-buk area, common expressions had been found regarding Kim-chi. Sound "Jung-Goo-ji" and "Yal-moo-kim-chi" have been used in Kyung-buk area, meaning that these foods have a lot of nutrition. People have thought that the expressions for the root of cabbage is commonly used as way to protect a disaster that happens in their life. In Kyeong-nam area, Kim-chi is called "Jim-chi", "Kim-chi" and "Ji" is not called "Jjan-ji" in Ui-ryeong. Instead of it, when it is cut, people say " Jjan-ji is cutting. In Kyeong-nam area, Mool-kim-chi is called as Mool jim-chi, Kim-chi soup and Kimchis Kuk. Kim-chi that is aged, parboiling materials is called as Sun-Kim-chi. It is called differently as the degree of Kim-chi aged. It is also called as Ssang, mooken+kim-chi, Jim-chi and Gi. Generally, the name of Kim-chi is used as words like material name + Kim-chi or Jim-chi and there is another form like material name + Ji such as Suk-bak-ji. Mixed kimch is likened to a social stratum, calling it "Ssang-nom-kim-chi". Besides, "Jang-je-kim-chi" and "Bbi-ji-mi" are regarded as special Kim-chi that are good examples in Kyeong-nam area.

Kim-chi, Gim-chi, ji, Jjan-ji, Name of Kim-chi