Gundruk is a traditional Nepali fermented leafy green vegetable consumed by the people of Nepal, Sikkim, Darjeeling, Bhutan.
Sinki is a fermented radish dish made in winter, sun-dried, and can last for years. It is also consumed by people of Nepal, Sikkim, Darjeeling, Bhutan.
Ngari is a fermented Manipuri food, made from salted, sun-dried local fish, stored in sealed pots for months.
A tasty dish of Nagaland made by boiling beans, fermenting them in banana leaves, and using as meat chutney.
Ao Tribe's famous Naga dish prepared from edible Yam leaves. Washed, stacked, wrapped, yellowed, then turned into cakes, dried, and used with meat.
Image via Food Forward
It's a Metei community favorite: fermented soybean paste, but it spoils quickly, often eaten with salt and chili.
Image via FB Page Ebokki
Soibum is a Manipuri traditional fermented bamboo shoot. It takes around 1 year to prepare this food product.