Seed Cleaning Protocol
Ferment seeds for several days, rinse thoroughly, dry to a target moisture level, and store cool and dark—no fancy tools required.
Fill a jar two-thirds full with scooped seeds and pulp, add water, and stir twice daily. Ferment at room temperature for a suitable period—over-fermenting may damage embryo tissue, while under-fermenting leaves gel that attracts mold. Mold on top is normal, but a foul odor means contamination—discard that batch. After day three, the seeds will sink and separate from the slimy debris.
Add clean water, swirl gently, and pour off floating pulp and floaters. Repeat until mostly clear water remains. Strain through nested coffee filters or fine mesh produce bag—rinse with clean water while straining to remove residual gel. Test dryness by pressing a few seeds between fingers: they should snap cleanly, not bend. Aim for low moisture content to avoid mold in storage, and avoid oven drying.
Spread seeds in a single layer on unglazed ceramic or paper, out of direct sun, in a well-ventilated room. Turn daily; drying takes 5–10 days depending on humidity. Once hard and crisp, store in labeled, airtight jars with a desiccant packet (silica gel works). Keep them in the fridge or a cool basement. Seeds saved this way may remain viable for several years and will breed true if isolated during growth.
