Indigenous communities worldwide have cultivated a deep-rooted tradition of creating traditional fermented products, using local methods and native ingredients since immemorial. These traditional fermented foods and beverages are renowned for their rich flavors and are packed with essential nutrients and minerals. One remarkable aspect of these methods is their capacity to promote gut health by fostering beneficial microbiota. The fermentation process encourages the growth of probiotics, which are live microorganisms that help to maintain a balanced gut microbiome. This beneficial microbiota helps combat harmful gut pathogens, enhancing the digestive system and reducing the risk of gastrointestinal tract disorders. Additionally, probiotics in these foods can improve nutrient absorption, support immune function, and influence mood and mental health. In this chapter, we will explore the role of beneficial microbiota in the indigenous fermented products of northeastern states.