|Tomato Seeds in Gel Sacs: Gary Pilarchik|
|Tomato Seeds and Gel Sacs: Gary Pilarchik|
|Remove the Tomato Seeds into a Bowl: Gary Pilarchik|
|Collect the Tomato Seeds: Gary Pilarchik|
|A Bowl Full of Tomato Seeds Ready for Fermentation: Gary Pilarchik|
|Fresh Tomato Seeds in a Jar: Gary Pilarchik|
|Black Cherry Tomato Seeds Ready for Fermentation: Gary Pilarchik|
You can buy mason jars or use pickle and olive jars. When the mixture ferments, the yeast process produces gases. You should open the jar once a day to let the gas out. Fermentation is a process that is started by natural yeast.
- Ferment 5-7 days
- Keep jars out of direct sunlight
- Open the jars 1x daily to release gas
- Swirl jar contents gently 1x daily
- If it stinks it is working
|Tomato Seed Fermentation: Gary Pilarchik|
I put them by the window for the picture. Keep the jars of fermenting tomato seeds out of direct sun light. You will notice your mixtures settle. The seeds that fall to the bottom are healthy and free of the gel sac. This settling occurs around the 2nd day of fermentation. You should swirl the contents 1x daily. Different tomato varieties settle differenlty.
|Swirl the Fermenting Tomato Seeds Gently: Gary Pilarchik|
Swirling them helps the seeds agitate away the gel sac. Fermentation would probably work just fine but you just have to do something while the jars sit there.
|6 Day Old Fermented Tomato Seeds: Gary Pilarchik|
What I learned is that different varieties do different things in the jars. Seeds sizes vary as do the the gel sacs. Some tomato seeds drop to the bottom the first day. Some stay caught in the matter but are gel free after a few days. Some do both. Swirling them helps with separation. As long as you know they are fermenting and wait 5-7 days, nature will take care of business.
|Rinse the Fermented Tomato Seeds in as Sieve: Gary Pilarchik|
|Fermented Tomato Seeds: Gary Pilarchik|
|Rinse the Tomato Seeds: Gary Pilarchik|
|Dried Fermented Tomato Seeds: Gary Pilarchik|