ABSTRACT
Prospects of the Himalayan fermented foods The Himalayan fermented foods have biological importance because of their ability to harness the resources of functional microorganisms, resulting in enrichment of bionutrients, biopreservative properties, medicinal and therapeutic properties, probiotic properties, etc. (Tamang 2007a). These ethnic fermented foods products provide a food safety net for the people during times of famine or environmental or human-made disasters. These foods are also a source of revenue for some mountain people to sustain their livelihood.
