The pioneering practice of food fermentation shares an integral part of cultural heritage from ancient Indian civilization for sustained nutrition and food preservation. More than five thousand different fermented foods are being consumed worldwide, many of which are produced by native people of certain locality using locally available plant or animal products. These are prepared either naturally or by adding starter cultures containing some specific microorganisms which can modify the substrate into edible product. Assam, the second largest state of Northeast India, is rich in both biological and cultural diversity and inhibited by a number of ethnic communities. This study documents the traditional knowledge on fermented food products of Lakhimpur District of Assam, India.