Due to the revelation of the health benefits related to the probiotic functions of fermented foods, fermentation is becoming increasingly popular once again in global markets. Affordability also makes this ancient tradition an effective choice for extending food shelf life. This valuable workcatalogs the wide array of extensively studied, yet lesser-known fermented items found in the Himalayas, including fermented fish and vegetables. It isolates, characterizes, and identifies each probiotic microorganism based on modern phenotypic and genotypic characteristics.