Korean fermented foods are traditional dishes that undergo a natural fermentation process, enhancing their flavor and nutritional value. Common examples include kimchi, a spicy and tangy side dish made from fermented vegetables, and doenjang, a fermented soybean paste used in various recipes. These foods are rich in probiotics, which can promote gut health. Fermentation in Korean cuisine not only preserves food but also adds unique tastes and textures. Other notable fermented foods include gochujang, a red chili paste, and jeotgal, fermented seafood. These ingredients are essential in many Korean dishes, contributing to the country's diverse culinary heritage.