Fermenting seeds revisited.

[Gardeneer]

Originally Posted by Worth1

So no soy sauce?
Worth

I know that soy sauce has plenty of salt. If it is lacto fermented then it must have lactic acid too. In that case it can accelerate fermenting.

You can also add some liquid from any pickle that has been produced by lacto fermenting, ...No vinegar.

[Worth1]

I honestly dont think fermenting seeds for collecting is anything close to me fermenting a vegetable to eat.
The microbial players just aren't on the field for that one at all.

Where is a retired microbiologist professor with a PhD when you need one.

Worth

[oakley]

Yes, it is similar to your food fermentation.

In seed saving, once the foam forms on top, a beneficial fermentation takes place,
caused by a microbe, geotrichum candidum, acting on the sticky Gell surrounding
the seeds. Antibiotic activity deals with diseases like bacterial spot, speck, and canker.
The only reason we stop at this stage is to prevent premature germination.
...from Michel and Jude Fanton's book 'The Seed Savers' Handbook'

Similarly, if you squeeze a bushel or so ripe tomatoes in a container, the same activity
takes place, but you stir twice a day. Fermentation occurs supported by lactic acid
bacteria and molds. 4-5 days depending on temps. It will bubble, then stop completely.
-Always stiring in the molds. Not removing.

Then seeds and skins removed and the solids are hung to drain in a mesh bag for a day.
The solids are mixed with salt and the paste is Conserva Di Pomodoro, made in Italy
for hundreds of years.
From SandorKatz book, 'The Art of Fermentation'.

Not made it myself or plan to. I don't care much for thick tomato paste. In any form.

I do make grape, pear, and apple vinegar that is similar in process.

Still learning and still have a hard time understanding, so I get your 'head spins'.

[Worth1]

One of those strainers you put in the sink works great for seeds.
Last night after cleaning I just left them in it.
This morning I took them out and easily separated all the semi mostly dry seeds with my thumb and forefinger.
No I do not follow someone else's directions to a T, I have to find new more effective ways to do things that fit my lifestyle better.

Worth

[Gardeneer]

I am basically done with saving tomato seeds. I have seeds of some varieties from 2013 0n.
I have one new variety to save seeds from. German Queen. I bought the plant at Lowes around mid June. Now it is pumping nice pink oblate beefsteak size tomatoes.
Time to save some pepper seeds. No need to ferment those.