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No need to ferment...I too use seeds from ones that are going soft and/or changing color. Usually, there are enough that fall on the ground that you have a ready source of seeds. Little bitty things and a pain-in-the-butt to separate out, but one tomatillo usually produces enough seed to meet the savers need. I spread the seeds/pulp out on wax paper as they seem to want to stick to paper towel (there is quite a bit of sugar in a ripe tomatillo.)