Yes, fermented foods are common in many cultures. Fermentation is done for a number of reasons. This includes to destroy goitrogens, to build up beneficial flora, to aid digestion with the acids, to preserve the foods, etc.
Another great example is jian qu, also known as massa fermenta. There is not a singular formulation. Instead various herbs are added and fermented to make the product. The herbs used vary from region to region. I bought some a while back but forgot about it until now. Here is some more information: