This chapter deals with the role of ethnic fermented beverages as a potential source of bioactive compounds. Ethnic fermented beverages have attracted growing interest in recent years due to their high nutritional and functional values and potential as sources of bioactive compounds with health-promoting benefits. These drinks, including kefir, kombucha, and palm wine, are traditional beverages that are the result of microbial fermentation processes involving the interaction of various microorganisms, such as bacteria, yeasts, and molds. The fermentation process not only enhances the nutritional value of these drinks by increasing the bioavailability of essential nutrients but also leads to the production of bioactive compounds, including organic acids, peptides, polyphenols, and antioxidants. These compounds have been reported to exhibit a variety of therapeutic effects, including anti-inflammatory, antimicrobial, and anticancer properties, among others. This review discusses the diversity of ethnic fermented beverages across different cultures, the microbial dynamics involved in their production, and the bioactive compounds generated during fermentation. In addition, the potential health benefits and challenges associated with these beverages as functional foods are also discussed, including their promise as a natural source of bioactive compounds with therapeutic applications in modern health and wellness practices.