Fermentation, the biological process that converts sugars to gas, acids, or alcohol accomplished by bacteria or yeast is the process that produces yogurt, sauerkraut, and pickles as well as wine and beer. In a sense, it’s a tool, one that we humans use to our advantage. One of its many beneficial applications comes when saving tomato seeds for next season’s planting.
Tomato seeds, like peas and beans, are among the easiest seeds to prepare and save. But they’re not without problems. I remember my first tomato seed saving attempts. We strained the seeds out of tomato pulp, washed them, and let them dry without heat in our food dehydrator. The following spring, we planted as many starter pots as we thought we’d need tomatoes. While we did get a few seeds to germinate, the vast majority did not. Our circle of garden advisers thought maybe we’d saved the wrong seeds, namely hybrids, that have all sorts of problems when carried over a season. We hadn’t. Most thought that drying them in our dehydrator had done them in, even though we did it with the heating element turned off. That didn’t seem likely.
But the wisest among our garden consults said that we simply needed to ferment our seeds. We had no idea of what he was talking about, so when the time came he took us over to his house to show us how to do it. But not without first telling us why. (more…)