For developing countries, safe shelf-stable foods without refrigeration would offer advantages. Gamma ray, an ionizing radiation is known to be a safe technology for treating food products in extending their shelf-life. Studies were carried out to overcome arisen problems of the safe shelf-stable food and to evaluate the suitability of irradiation in preserving local fermented mushrooms (Pekasam Cendawan) and local fermented cabbages. Generally, local fermented mushrooms can be kept in room temperature and under chilled condition only for one and three days respectively. Similarly, local fermented cabbages require chilled condition for storage to avoid the packages bloated upon displayed and storage. Fresh packed fermented products were obtained from local producers and irradiated at doses of 2.0 kGy, 5.0 kGy and 10 kGy, using 60Co gamma irradiation source at MINTec-Sinagama. The irradiated and non-irradiated samples were displayed at room temperature storage periods for 2 weeks, 1 month, 3 months and 6 months. Microbiological analysis was carried out to determine status of bacteria (Total Plate Count) and fungi counts. The results were expressed as colony forming units per gram (cfu/g). Colour changes of the products were recorded using Colorimeter (Minolta) for lightness (L), redness (a) and yellowness (b) values. Acceptability of the irradiated fermented products were determined through sensory evaluation by using 30 members (male and female) of untrained panellists. The fungal and microbial counts in both samples irradiated at 5 and 10 kGy were more lowered than samples irradiated at 2 kGy. After storage at 3 months, the fungal and microbial counts were increased in the both control samples of fermented mushrooms and cabbages but maintained low in both irradiated samples. The control samples of fermented mushrooms (not irradiated) were spoiled after displayed one day in room temperature and after chilled for 3 months. Both irradiated samples at 2 kGy and 5 kGy were more accepted in sensory evaluation especially the texture and taste and no significant changes (P<0.05) in lightness, redness, and redness of fermented cabbage samples during 3 months storage. However, fermented mushroom samples irradiated at 5 kGy become darker after 3 months storage. Irradiation reduced the bloatness in the packaged fermented cabbages by reducing the count of bacteria in the products. These results showed the ability gamma irradiation for decontamination of selected fermented food and reliable process for food storage in commercial industries.