Seed Fermentation Methods

TomNJ · August 18, 2010

In reading Carolyn' Male's and Amy Goldman's tomato books, I noted significant differences in their methods for fermenting seeds.

Carolyn says to ferment for at least five days with no stirring, longer if air temperatures are below 80°F, and to dry the seeds for up to a week or more.

Amy says to ferment for four days, stirring 2-3 times a day, and to not exceed a temperature of 70°F, with drying for 3-4 weeks.

Since both ladies are tomato experts, it seems to me that both are probably right and the fermentation process is just very flexible. But it does raise the question of just how important are these variables.

My method is closer to Carolyn's. I ferment for 4-6 days depending on the temperature (80-95°F) with very gentle stirring once a day, and drying for one week.

What method do you use, and have you found time or temperature to be critical to seed viability?

TomNJ

August 18, 2010	#1
TomNJ Tomatovillian™ Join Date: May 2009 Location: Floyd VA Posts: 771	Seed Fermentation Methods In reading Carolyn' Male's and Amy Goldman's tomato books, I noted significant differences in their methods for fermenting seeds. Carolyn says to ferment for at least five days with no stirring, longer if air temperatures are below 80°F, and to dry the seeds for up to a week or more. Amy says to ferment for four days, stirring 2-3 times a day, and to not exceed a temperature of 70°F, with drying for 3-4 weeks. Since both ladies are tomato experts, it seems to me that both are probably right and the fermentation process is just very flexible. But it does raise the question of just how important are these variables. My method is closer to Carolyn's. I ferment for 4-6 days depending on the temperature (80-95°F) with very gentle stirring once a day, and drying for one week. What method do you use, and have you found time or temperature to be critical to seed viability? TomNJ