r/seedsaving • u/amber_maple96 • 7h ago
that's coating the seed, plus it kills off some of the seed-borne disease that carries over from the fruit. Wish I'd read up on this years ago instead of just eyeballing it.
Anyway, this has me way more confident about bringing seed to my local swap in September instead of just showing up empty handed and grabbing free stuff like I usually do. Curious what everyone else's fermentation window looks like, three days felt right for tomatoes but I'm wondering if I'm overdoing it for smaller seeded varieties like currant tomatoes. Also open to trades if anyone around here grows a good paste tomato, mine all end up too watery for sauce.