The authors of the present book highlighted the fundamental knowledge regarding concepts (principles), definitions (conceptual limits of terms), evolutionary aspects, historical background, microbiological and biochemical (enzymological) bases, technological aspects as well as health benefits and harms of fermented foods in general (from staple foods to delicacies such as cheeses, wines, table olives, chocolates and teas) and of ethnic (or traditional) fermented foods in particular (such as kimchi, injera, tempeh, natto, doenjang, caiçuma, aluá, tucupi, among others).