The production of fermented food is an ancient human skill, and people of the local area prepare a wide variety of fermented foods with the help of their ancestral ethnic knowledge. In the past, to increase the shelf life of food products, many food processing and preservation techniques were introduced at the household level, such as drying, germination, and fermentation. Out of these techniques, fermentation is considered the best for the preservation of food. Fermentation is usually accomplished through the use of microorganisms, specifically bacteria and yeast. In Odisha, a wide diversity of fermented foods is a household art where various fermented foods are prepared from milk, rice and fish. This article illustrates important fermented food such as Chhenapoda, Pitha, dry salted hilsa, etc and their method of preparation.