Many indigenous cultured foods are deeply rooted in both cultural traditions and nutritional needs for many communities across the globe. Yet climate change is threatening these traditional food systems, gutting fermentation processes by way of temperature fluctuations, water scarcity, and soil degradation. This chapter discusses how climate change directly impacts fermentation, specifically how it alters the behavior of fermentation communities, access to important ingredients, and threatens the viability of ferment. A series of adaptation strategies are proposed to address these difficulties. Such approaches may include choosing climate-resilient crops, moving toward more temperature- and water-efficient fermentations using new technological innovation, and robust microbial starter cultures. When combined, it offers an integrative or holistic view focusing on climate resilience from an indigenous perspective. Additionally, the importance of policies and strengthening traditional food systems as a community and indigenous effort is emphasized in government efforts on climate-resilient food systems. The chapter ends with a reiteration of the need for collaboration with scientists, policymakers, and Indigenous communities to preserve the sustainability and resilience of these food systems. This chapter highlights potential strategies for future-proofing fermented foods through a co-observing of intersectional engagements of climate change, fermentation, and indigeneity to think about adaptive responses that can be equally sustainable and local ways of preserving these valuable traditional foods from climate change as well as other global challenges.