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Seeds
From Page 23
lb ferment the seeds, scoop out the wet inner pulp of the vegetable that contains the seeds. If you do this carefully, you will still be able to use the outer flesh for cooking or salads.
Put the seeds into a bowl or glass jar and add about a cup of water. Cover the bowl or jar with a paper towel and set in a dark out-of-the-way place.
Viable seeds will sink to the bottom while the pulp will remain at the top and begin to get moldy. After two-to-four days, you should have a moldy, stinky mess, but the treasure lies beneath.
Skim off the moldy goo and pour the liquid and seeds through a strainer. Be sure your strainer is small enough to not let tomato seeds pass through. Rinse thoroughly.
When nothing is left but clean seeds, lay them out on a plate to dry. It isn’t recommended that you dry them on paper towels because the seeds will stick and may be damaged when you peel them off.
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