You're exactly right, Jan. I wouldn't think of saving certain seeds w/out fermenting them first.
I seldom see the need to add water to the seeds/pulp though unless you have a tomato that is unusually mealy or "meaty". Normally there is plenty of juice for proper fermentation to occur. And since this process is an anaerobic process you really don't need to punch holes in your jar/container covering. I sure do recommend covering your container with something though as it keeps out the gnats, flies, or other creatures.
As for the germination results, all the bad or non-viable seeds will float to the top along with the pulp and can be easily discarded (great in your compost, or if you have chickens they love it!). All the strong, viable seeds will sink to the bottom and those are the ones you want to save. I usually do several rinses till the water is clear then turn the jar over into a strainer, catching the viable seeds, drying off the water dripping off the bottom of the strainer, then flop it over onto a waxed paper plate. The seeds usually lay out perfectly that way. And you can write on the paper plate the name of the variety so you know for sure what it is.
Great info, Ross, well worth sharing and a very important seed-saving tip!
Shoe
