The Fermented Food Hub is a comprehensive resource dedicated to integrating metabolite and microbial association data from traditional fermented foods, such as soy sauce, vinegar, alcoholic beverages, pickles, yogurt, and cheese. This database provides detailed metabolomics and microbiome data, including physicochemical properties, flavor characteristics of metabolites, and their potential associations with microorganisms. It aims to support research in food science, brewing technology, and microbial metabolism by offering rich, structured data for scientific exploration and industrial application.