Ciao Potawie-
Yes, I ferment my seeds. The fermentation method is said to "cook" off any viruses that may be harbouring in the seed coat, as well as getting rid of the gel around the seeds, of course. The process, when done correctly, produces heat under anaerobic conditions. A fungal mat forms over the seeds and juice from the tomato (add no water or your seeds may germinate) after 3-5 days. The smelly mess is stirred, the fungal mat (along with a few seeds sticking to the underside) is poured off. Water is added and poured off carefully until clear and no gel residue remains. Clean seeds are poured onto a paper plate (to wick moisture), labelled, and stored in a cool dark place until dry. I keep my seeds in paper coin envelopes in a Lee Valley binder. I can find them easily in a bookshelf and the seeds are dry and out of the light. When stored like this, tomato seeds can remain viable for 15 years or more. A word about bugs: for those of you who may be squeamish to crawly fruit fly larvae (like me), by all means, keep your container of tomato seeds and juice COVERED to prevent the inevitable bug nightmare from invading and seriously grossing you out.
