Aunt Bean, thanks for that recipe for fermented papaya. I simplified your recipe even further. I just peeled and removed the seeds and the white stuff in the middle of the papaya, mashed it up, put it in a jar with 1 tspn of cinnamon and 1 tspn tumeric and 1/2 tspn salt, stirred it up, put a lid on the jar, and let it sit at room temp for about 5 - 6 days before refrigerating it. I skipped the dehydrator.

You can tell by tasting it when it is ready. On day 1 of fermentation it tastes flat and uninteresting. By the fifth or sixth day, it has a wonderful tangy sweet taste. It violates the fundamental rule of childhood: nothing which tastes so good can be good for you.

I have no idea how much to eat so I just arbitrarily decided on 3 or 4 heaping tablespoons per day. How much do other people eat?