A significant component of traditional cuisine in various regions of India, especially the Northeast, is fermented food. Because they have lived together for many years, the ethnic groups in the area have developed a unique and distinctive culture as well as certain traditional similarities. Fermented foods are incredibly valuable foods that have significant health benefits and extend product shelf life. Value-added fermented foods have gained popularity in this new globalized period because of their longevity and health advantages. The people of the Northeastern states most likely consume bamboo shoots and meals made from them among all the fermented foods. Fermented foods also contribute to antioxidant activity, contain antimicrobial properties that impart health benefits due to probiotics effects, improve digestibility, enhance nutrient bioavailability, and also contain microorganisms that can possess both functional and non-functional activities.