Fermenting seeds revisited.

[HudsonValley]

I dry mine in a mesh colander set over a bowl with a sticky note label. I can only do three varieties at a time, though. Plates would make more sense, since I have more than three of those...

[Worth1]

I had a Black Krim on the counter and just started the fermenting of some seeds from it.
It wasn't on the way to rotting and we will see how it turns out.
One suggestion I would make.
IF you add water use RO water or some water that isn't chlorinated.
This would or should be for obvious reasons.
The same reason you dont want to use it in fermenting pickles.

[ginger2778]

The logic if the non chlorinated water seems dead on. Having said that, I must admit I use tap water from the municipal source. I get a fungal mat in 3-5 days. Maybe because there is not much cold weather here, but the fermentation process goes pretty well.

[Worth1]

Originally Posted by ginger2778

The logic if the non chlorinated water seems dead on. Having said that, I must admit I use tap water from the municipal source. I get a fungal mat in 3-5 days. Maybe because there is not much cold weather here, but the fermentation process goes pretty well.

Really depends on how bad it is.
I have lived in places the water will make you puke it is so chlorinated.
I mean seriously bad.
Worth

[bower]

Now that you mention it, I didn't add any water last year either. Some people insist juice is better and water no good... but if you're saving from one little fruit, there's not gonna be enough juice. In a ziploc, you don't notice that there's not enough liquid to 'cover the bottom'... I definitely had better results in other years, with some water added.

[sjamesNorway]

I've wondered, if you add water, whether adding a little sugar would speed the fermentation?

Steve

[ginger2778]

Originally Posted by sjamesNorway

I've wondered, if you add water, whether adding a little sugar would speed the fermentation?

Steve

I guess you could but tomatoes already have a lot of natural sugar.

[jtjmartin]

Stuff rots easier than it grows!

You can give the process a little boost with sugar . . . or with inoculating the new seed slurry with fermentation cultures by reusing the fermentation jar or stirring with the same wood paint stick. Just make sure there are no seeds hanging on to the jars or stir stick.

[Worth1]

The acid in a tomato stays about the same the sugar fluctuates drastically.

Worth

[Father'sDaughter]

Our tap water, from town wells, actually smells like swimming pool water some days. We have a large filter system hooked up the cold water supply for the kitchen sink and ice maker. If it weren't this, I'd probably be spending a fortune on bottled water!

If you need more juice for fermenting and don't want to add water, just grab another tomato (any variety) and squeeze it's juice through a fine mesh strainer into your fermentation jar.

[Gardeneer]

Tomato fermentation is "Lacto Fermentation". You don't need sugar but maybe a dash of salt and some yogurt whey. That is how you can pickle. Just water and salt.

[Worth1]

Originally Posted by Gardeneer

Tomato fermentation is "Lacto Fermentation". You don't need sugar but maybe a dash of salt and some yogurt whey. That is how you can pickle. Just water and salt.

So no soy sauce?
Worth

[jtjmartin]

Lactobacilli convert sugars into [mainly] lactic acid. The sugar can be lactose - but it usually doesn't have to be.

Table sugar will "heat up" lacto fermentation.

[oakley]

I've been using Carolyn's method for years. It is so well written that it is forever
stamped in my brain. I'm guessing it was first published in a magazine article years
ago as reading it again in her book it rang familiar.

One germination failure is not giving the seed the extra drying time. Seeds hold more
water than you would think. Bagging too soon, even if they seem dry, can still have
moisture in the embryo. May not even be noticeable.

Uncoated paper plates help absorb some moisture quickly. As does the coffee filter.
Thorough drying, all jell removed, the seed will not stick. (or just a little bit sometimes)

I only save my 'bakers-dozen' favorites and a few new ones every year. Not a big
production saving just a few at a time over the season, usually mid-late August.

I too had mice eat all my seed a couple yrs ago left drying in the barn. (thanks for the
poo droppings left behind, jerky)....

I now bring them home and in-doors. Good temp with the AC. The cheap basket filters,
doubled up, on a sheet pan, I can fit 8 varieties, up high and out of the way....

[Worth1]

I don't bag or bottle my seeds they go in a coin envelope.
Going on day three of the black krim and the slightest of mat is beginning to form.

Worth