A diverse array of foods and dishes can be found throughout Korea. Korea was once primarily an agricultural nation, cultivating rice as their staple food since ancient times. These days Korean cuisine is characterized by a wide variety of meat and fish dishes along with wild greens and vegetables. Various fermented and preserved food, such as kimchi (fermented spicy cabbage), jeotgal (matured seafood with salt) and doenjang (fermented soy bean paste) are notable for their specific flavor and high nutritional value. Each Korean household would keep a series of large and small crocks or earthenware jars in their backyards to contain soy sauce, soybean paste, red pepper paste, salt and various types of kimchi.
The prominent feature of a Korean table setting is that all dishes are served at the same time. Traditionally, the number of side dishes varied from 3 for the lower classes to 12 for royal family members. Compared to neighboring China and Japan, a spoon is used more often in Korea, especially when soups are served .

[Kimchi]
Well-fermented kimchi has anti-biotic functions as lactic acid bacteria produced in the process of fermentation that suppresses growth of harmful bacteria.
This bacteria not only gives a sourish flavor to matured kimchi but also prevents excessive fermentation by restraining growth of other bacteria in the intestines.
Not only that, substances in kimchi prevent hyperacidity resulting from excessive intake of meat and other acidic foods.
Most ingredients of kimchi are rich in water and low in other nutrients. However, lactic acid in kimchi restrains the growth of harmful bacteria in intestines and helps relieve intestinal disorders.
Kimchi is also known as the prevention of respiratory illness SARS since Korea is the SARS-free area in Asia.