This study examined the perceptions of older adults regarding fermented foods, their selection attributes, and consumption behaviors. This research provides insights supporting the development of effective marketing strategies for the fermented food industry and promotes healthy eating practices among older adults. A survey was conducted on Korean adults aged 65 and older. Two hundred and fifty valid responses were analyzed using SPSS 28.0 and AMOS 29.0 through frequency analysis, t-tests, factor analysis, and structural equation modeling (SEM). Gender-based analysis showed that women had significantly more positive perceptions of kimchi, cheese, and vinegar (P＜0.01) and placed greater importance on quality and convenience. Men reported higher consumption of Jang and Jeotgal, while women showed greater awareness of fermentation methods across all product types except vinegar. The perception and selection attribute items for fermented foods showed validity and internal consistency through exploratory factor analysis and reliability analysis. The selection attributes were classified into quality, cost-efficiency, and convenience, all showing acceptable reliability. Confirmatory factor analysis confirmed that the model had an acceptable fit, with each factor exhibiting sufficient reliability and validity. The results of SEM showed that the perceptions of fermented foods had a positive influence on all three selection attributes (P＜0.001). This study highlights the need for marketing strategies tailored to older adults and product development that balances functionality, quality, cost-efficiency, and convenience. The importance of education in promoting fermented food consumption is also emphasized.