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)