My last batch of fermented papaya I just put into the fridge and am taking 2 Tbs in my breakkfast cereal...tastes great and works fine.....You need to try this!!!

Papaya's are back in the supermarket -- so I just made Aunt Bean's recipe for fermented papaya! I cut up a papaya in small pieces, mixed in plenty of cinnamon and turmeric, a bit of salt, put it in a glass tupperware thing, and it is now sitting on my kitchen table. Hope it doesn't turn all black and moldy! I sorta want to put it in the refrigerator, but Aunt Bean says keep at room temperature until ready, so I will.

I couldn't resist eating a bowl of the stuff right now, whoa bitter, sorta good though in a medicinal way.

The papaya should be ripe enough to MASH or put thru a salad shooter...if it is bitter before you start...not ripe enough. My friend says even dried store papaya has helped her...you might try eating that....who knows (i'm diabetic and they usually sugar it ..so I won't experiment with that one. Blessings

Thank you for taking the time to write directions.

Reason for not using green papaya? Harder to prepare?

Found this:

http://www.traditionaloven.com/articles/124/papaya-sweet-pawpaw-answer-to-well-being-and-health

"However if you are looking or hoping for more therapeutic effect of eating papaya, you need to be aware the unripened papaya (still green papaya) contains far more of the proteolytic enzymes papain and chymopapain than ripened papaya which we commonly eat. "

Lynn

My fermented papaya turned out great! It tastes good and I am feeling good.

My papaya was ripe (a deep orange red inside) and very sweet before I added the cinnamon and tumeric. The spices made it bitter on day one. On day six, I decided to put it through a blender and refrigerate. I am eating two tablespoons a day.

Hi,

I am on this site for my Dad. What does the fermented papaya help with? Like what symptoms did you feel improved?

I came across Atchara which is Phillipino fermented green papaya from Tropical Traditions

http://www.tropicaltraditions.com/atchara.htm

I have eaten a couple of jars. It is cheap and tasty but I wonder if it is an acceptable substitute. What is it in fermented papaya that does the job?

My energy is better and my stiffness is improved.

For me, it is like making and eating applesauce. It is not doing harm, so if there is any good, I will make and eat it when I can find papaya in my local supermarket.

I haven't convinced my husband to try it yet, though.

I understand it is SOD, or superoxide dismutase, an antioxidant second only to glutathione. The SOD is already in the papaya but increased manyfold by the fermentation process.

I eat a couple tablespoons a day in my cereal.
**Just a word of caution...if you have latex allergies...do not eat papya!! Also, there are some PD drugs that you shouldn't eat fermented foods with. But with the short 5-7 day ferment the papaya needs (this may not be a danger...but, then again it might.
I would hate to have to function without my fermented papaya...it does so much for me
Glad some of you are trying it.