Luc Montagnier (awarded the Nobel Prize for discovering HIV) is promoting a Japanese

"fermented papaya preparation (FPP)", which allegedly has been fermented for months.
Does anyone have the recipe for making this?
I've made fermented papaya chutney ala Sally Fallon's Nourishing Traditions, which is one
of my favorite non-dairy ferments. Can't remember if Sandor had a recipe for fermented
papaya in WF. I also found another recipe for fermenting papaya on the internet (see
below). But I haven't found anything that involves a long time ferment. Here's the
internet recipe:
--de-skin papaya, remove seeds, mash interior papaya flesh
--add 1 teaspoon turmeric, 1 teaspoon cinnamon, and 1/2 teaspoon sea salt per 3 cups of
mashed papaya
--cover with a sheet of plastic wrap and push out any air. Cover with a second plastic
wrap and leave fermenting for 6-7 days (presumably less in a hot climate)