Is there a particlar reason why you would want these seeds to FERMENT, instead of just speeding up this process(for example some suggest using a blender and a lot of water, then using a strainer, which reduces this step to one day, or simply rubbing seeds between paper towels).
I know that certain seeds(beans) are better/healthier eaten after partial fermentation, but I've never heard to ferment seeds you are going to dry...
Does this help the future germination? And if left too long in the cup, wouldn't they begin to sprout radicals & actually start to germinate?
The fermentation process that I do is mimicking exactly the process that the fruit undergoes in nature. I believe the closer we get to gardening the way nature intends it, the better results we will see.
I have also read that fermentation kills seed-borne diseases. It's been many years since I read on the subject, though. I'd have to get back out my books to refresh my memory on all the benefits to fermentation.
Fermentation is simply used to get rid of the flesh more easily, you can of course rub seeds between paper towels but though this might be OK for a few seeds you won't be happy to do it with five kilo tomatoes!!
The gel around the seeds contains a chemical that inhibits germination (this is also true of cucumbers), to keep the seeds from sprouting inside the fruit until it has fallen from the plant. The fermentation process destroys that chemical. It also kills some diseases.