Indonesia is a big country with rich cultures. One of the best part of the cultures is the indigenous food product, both in the form of processed food and cuisines. These cultures, especially indigenous food and cuisine, have been able to introduce Indonesia to the world with fermentation playing its part behind the big name of Indonesian indigenous food. Since the age of the ancestor, fermentation has become and important piece of inheritance that serves to increase the quality of food product. The sensory value, digestibility, functional and other properties increase significantly because of it. In the other hand, processing technology also gives a lot of benefits in producing high quality food. In this chapter, 10 indigenous food from Indonesia will be explored.