Indigenous fermented foods make an important contribution to the diets of large populations around the world. There is tremendous scope and potential for such foods to meet the growing global food demand. The processes involved in indigenous fermented food production need to be refined for large-scale production. Moreover, a detailed scientific understanding of these processes is a prerequisite. Additionally, there is a need for the industrialization of indigenous fermented food products to improve the socio-economic conditions surrounding them. Traditional fermented food products that are native to a country or culture are widely accepted and have high market demand. In light of the rising global demand, large-scale production of indigenous food products is necessary. There is an urgent need for research into the qualitative and quantitative aspects of indigenous food product production. A multidisciplinary approach to studying these products could provide significant knowledge to both science and society. In many developed countries, indigenous fermented foods have been produced and exported on a large scale. Similarly, the implementation of biochemistry, microbiology, and biotechnology is essential for pilot-plant production and consumption of indigenous food products, as well as for improving their nutritional profiles. Therefore, traditional indigenous food product technology requires significant improvement to meet global food demand.