Fermented Foods Were an Integral Part of Ancient Korean Diets
The Korean diet also included a variety of fermented foods, such as kimchi, which is made from cabbage and spicy chili peppers. Other fermented dishes included soybean paste, soy sauce, and rice wine. Fermented foods have been shown to have numerous health benefits. They are rich in beneficial bacteria and can improve digestion, boost the immune system, and even reduce the risk of certain diseases. The Korean diet was also influenced by Confucianism, which emphasized the importance of moderation and balance in all aspects of life, including diet. The Korean diet was based on the principles of yin and yang. This principle focused on balancing the five elements of wood, fire, earth, metal, and water.