As humanity started to organize domestication of agriculture from plant and animal sources, fermentation-based processing emerged within global food systems. This book brings together diverse examples of advances from different regions in fermentation processing using diverse food substrates and how concepts of such fermentation can improve food quality for health benefits. These examples provide a range of insights on the metabolic processes of fermentation, and how they microbially transform food substrates with better quality for health benefits. It discusses the rationale and basis of food fermented foods from 26 diverse regions with examples from Americas, Asia, Europe and Africa.