ABSTRACT
Indigenous fermented foods have been a part of the diet of South Asia for a long time, and are consumed either as main dishes or as condiments (Steinkraus, 1996; Valyasevi and Rolle, 2002; Farnworth, 2008; Joshi et al., 2012). ere is great diversity in the types of indigenous fermented foods throughout the countries of South Asia (see Chapter 2). Such foods contribute to about one-third of diets worldwide (Campbell-Platt, 1994), and with the increase in population in dierent countries of South Asia, indigenous fermented foods are likely to remain important to the vast majority of people in these countries, (Ijabadeniyi and Omoya, 2006) and India is no exception (see Chapter 2 for more details).
