Fermented bamboo shoots (FBSs) form a nutritional and cultural staple in Manipur, India, yet their bioactive compound diversity remains largely unexplored. In this study, we present the first comparative metabolomic analysis of three traditional FBS types: new Soibum (FS1), aged Soibum (FS2), and Soidon (FS3) using LC-QTOF-MS. A total of 371 unique metabolites were identified across samples, ranging from flavonoids, alkaloids, and phenolic acids to amino acids, fatty acids, and vitamins. Notably, FS3 exhibited the highest metabolite diversity, including a wide array of bioactive compounds with reported antioxidant, anti-inflammatory, and antimicrobial properties. Principal Component Analysis (PCA) revealed distinct metabolic clustering, with FS3 forming a separate group due to its enriched content of polyphenols and alkaloids, while FS1 and FS2 showed overlapping yet distinguishable profiles, suggesting that fermentation time influences metabolite evolution. These results highlight the functional and therapeutic potential of traditional fermented bamboo shoots and their relevance in the development of nutraceuticals. This study bridges traditional food knowledge with advanced metabolomic science and supports the inclusion of indigenous fermented products in modern functional food frameworks.