Fermented foods and beverages have occupied an important place in the dietary habits and the food culture of Bangladesh. Fermented foods are of great significance because they provide nutritious foods in a wide diversity of flavors, aromas, and textures that enrich the human diet. Fermented foods have also great potential in maintaining health and preventing disease. In Bangladesh, many different types of traditional fermented foods and beverages are produced at the household level: these include cereal-based fermented food (jilapi, amitri, pauruti, pantavaat), fermented fish (cheapa sukuti, lonailish, shidal), fermented legumes (papad, kumrabori), fermented milks (dodhi/doi, ghee, lassi, matha), alcoholic and nonalcoholic beverages (bangle maad, tari, borhani), and fermented fruits and vegetables (aachaar, chutney). Most of the traditional food fermentation industries, especially in Bangladesh, are rural, seasonal, labor intensive, informal, and capital deficient. This chapter describes the traditional fermented foods and beverages of Bangladesh.