I had pine mouth about 20 years ago. I switched over to using walnuts in my pesto after that. But something in that video got me wondering: The guy talks about

I had pine mouth about 20 years ago. I switched over to using walnuts in my pesto after that. But something in that video got me wondering: The guy talks about how they let the cones ferment for a couple of weeks before they extract the nuts - but then later on says something about not letting them ferment too long. I wonder if this is an Asian method of processing the cones that isn't done in other areas of the world and if the fermentation goes on too long will the nuts be effected and give one pine mouth?