Linguistic Archaeology: the origin of fermented things

 I keep planning to give this up...

Fermented in almost every language
1. Fermented
2. gefermenteer
3. E fermentuar
4. yeteboka
5. mukhmir
6. Fermentats’vats
7. Fermentado
8. Fermentasiya edilmiş
9. Fermenté
10. Hartzitua
11. Fiermientavany
12. Gām̐jānō
13. *L*L* (bhojpuri)
14. Fermentisano
15. Fermentiral
16. Fermentat
17. Gi-fermented
18. Chotupitsa
19. Fāxiào de
20. Fermentatu
21. Fermentiran
22. Fermentovaný
23. Fermenteret
24. *S* (dhivehi)
25. *A (dogri)
26. Gefermenteerd
27. Fermentita (esperanto)
28. Kääritatud
29. Wotsɔe ƒo ƒui
30. Fermentoitu
31. Fermentée
32. Fermentearre
33. perment’irebuli
34. Fermentiert
35. Zymoméno
36. Āthō
37. Fèrmante
38. Haihuwa
39. Hoʻomoʻa ʻia
40. M*ASS (hebrew)
41. kinvit
42. Fermentált
43. Gerjað
44. Fatịlaịza
45. Naalsem
46. Fermentasi
47. Coipthe
48. Fermentata
49. Fermentato
50. Hakkō shita
51. Hudugisida
52. Aşıtılğan
53. balhyo
54. F*RKRA* (sorani kurdish)
55. Açıtılgan
56. dong
57. Fermentum
58. Raudzēts
59. Fermentuotas
60. Ebizimbulukuse
61. Fermentéiert
62. Fermentirano
63. masirasira
64. diperam
65. pulippichathu
66. Iffermentat
67. Whakarewarewa
68. Āmbavalēlā
69. *N (manipuri)
70. Isgesen
71. hkyain sai
72. Kiṇvita
73. Fermentert
74. *MER*E (pashto)
75. T*YR*DE (persian)
76. Sfermentowany
77. Fermentada
78. Pharamaiṇṭa kītā
79. Fermentirovannyy
80. Fa'afefeteina
81. *M (sanskrit)
82. Aiseag
83. E bedišwa
84. E bedisitsoe
85. *MYR*YL (sindhi)
86. pæsuṇu
87. khamiirsan
88. Diferméntasi
89. Imechacha
90. Fermenterad
91. Fermentşuda
92. Puḷikkavaikkappaṭṭatu
93. FEPMEN*LANDAN (tatar)
94. Puliyabeṭṭindi
95. H̄mạk
96. ZTBGB (tigrinya)
97. Ku virisiwa
98. Fermente
99. Fermentlenen
100. Fermentovanyy
101. *MYR*DH (urdu)
102. Fermentlangan
103. lên men
104. eplesu
105. igwele
106. sibilile


Popularity of Use
A      %     E     %      I      %     O      %       U        %
64 60%    70 66%   49 46%   23 21%     20 19%

B      %     C     %      D      %     F      %       G        %
10  9%     5   4%      21 20%    48 45%     14 13%

H      %     J     %      K      %     L      %       M        %
16 15%    2   1%      15 14%   23 21%     63 60%

N      %     P     %      Q      %     R      %       S        %
61 58%    11 10%    0    0%     59 56%     28 26%

T      %     V     %      W      %     X      %       Y        %
65 61%    10 9%      7     6%    1   <1%      14 13%

Z      %
6    5%


Popularity of use
66% E:
62% T, E:
60% M, A, T, E: *MER*E (pashto), *M (sanskrit), *A (dogri),
58% N, M, A, T, E: *N (manipuri),
56% R, N, M, A, T, E:
47% I, R, N, M, A, T, E:
45% F, I, R, N, M, A, T, E: Fermente, Fa'afefeteina, Fermentert, Fermentéiert, Iffermentat, Fermentita (esperanto), Fermentée, Fermentearre, Fermentiert, Fèrmante, Fermentált, Fermentata, Fermenté, Fermentat, Fermentiran, Fermenteret,
27% S, F, I, R, N, M, A, T, E: masirasira, M*ASS (hebrew), Fermentasi, *S* (dhivehi),
22% O, S, F, I, R, N, M, A, T, E: Fermentirano, Fermentuotas, Fermentisano, Fermentato,
21% L, O, S, F, I, R, N, M, A, T, E: Fermentlenen, Lên men, Fermentiral, Naalsem, *L*L* (bhojpuri),
19% D, L, O, S, F, I, R, N, M, A, T, E: Diferméntasi, Fermenterad, Fermentada, Fermented, Fermentado,
18% U, D, L, O, S, F, I, R, N, M, A, T, E: Fermentum, Fermentşuda, Fermentatu, Fermentoitu, E fermentuar,
15% H, U, D, L, O, S, F, I, R, N, M, A, T, E: Āthō, Hoʻomoʻa ʻia,
14% K, H, U, D, L, O, S, F, I, R, N, M, A, T, E: khamiirsan, H̄mạk, Pharamaiṇṭa kītā, F*RKRA* (sorani kurdish), Kääritatud, Hakkō shita, mukhmir,
13% Y, G, K, H, U, D, L, O, S, F, I, R, N, M, A, T, E: *MYR*DH (urdu), Fermentlangan, Aiseag, *MYR*YL (sindhi), Isgesen, hkyain sai, T*YR*DE (persian), Hudugisida, Aşıtılğan, dong, Gi-fermented, Gefermenteerd, gefermenteer, Fermentasiya edilmiş,
10% P, Y, G, K, H, U, D, L, O, S, F, I, R, N, M, A, T, E: FEPMEN*LANDAN (tatar), eplesu, diperam, pulippichathu, pæsuṇu,
9% V, B, P, Y, G, K, H, U, D, L, O, S, F, I, R, N, M, A, T, E: Fermentovanyy, sibilile, E bedisitsoe, Puḷikkavaikkappaṭṭatu, Puliyabeṭṭindi, Kiṇvita, Fermentirovannyy, balhyo, Āmbavalēlā, perment’irebuli, kinvit, Fiermientavany, Fermentovaný, Fermentats’vats, yeteboka,
6% W, V, B, P, Y, G, K, H, U, D, L, O, S, F, I, R, N, M, A, T, E: Ku virisiwa, igwele, Whakarewarewa, Sfermentowany, E bedišwa, Haihuwa,
5% Z, W, V, B, P, Y, G, K, H, U, D, L, O, S, F, I, R, N, M, A, T, E: Ebizimbulukuse, ZTBGB (tigrinya), Raudzēts, Zymoméno, Fatịlaịza, Hartzitua,
4% C, Z, W, V, B, P, Y, G, K, H, U, D, L, O, S, F, I, R, N, M, A, T, E: Açıtılgan, Imechacha, Wotsɔe ƒo ƒui, Coipthe, Chotupitsa,
1% J, C, Z, W, V, B, P, Y, G, K, H, U, D, L, O, S, F, I, R, N, M, A, T, E: Gām̐jānō, Gerjað,
<1% X, J, C, Z, W, V, B, P, Y, G, K, H, U, D, L, O, S, F, I, R, N, M, A, T, E: Fāxiào de,
0% Q


Conclusion: originating in the E linguistic Group, with the earliest partial fermented substances at 60%-58%. A bandgap occurs from 56%-47%. Then interest in fermented things occuring and peaking at 45%, and then again at 13%, and then 9%, declining down to less than 1%.