The taste for fermented food goes back a long way

https://www.economist.com/science-and-technology/2021/03/23/the-taste-for-fermented-food-goes-back-a-long-way

Overall, fermented products comprise between a fifth and two-fifths of an average human diet, and there is archaeological evidence to suggest people were fermenting grains to make beer as long ago as 6,000 years. But that is an evolutionary eye-blink. So Katherine Amato, an anthropologist at Northwestern University in Illinois, found herself wondering just how far back in time a predilection for the fermented goes.

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