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                "The extraction and wet-processing method with fermentation"
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                "Zaadschoning door fermentatie en spoelen"
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            "source": [
                "Wet-processing with a fermentation process is used for tomatoes and cucumbers. The process of fermentation allows removal of the gelatinous coating surrounding each seed that keeps it dormant."
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                "Tomaten- en komkommerzaad moet eerst fermenteren voordat je het kan schonen. De fermentatie lost het slijmlaagje op dat rond elk zaadje zit en kieming verhindert."
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            "source": [
                "The tomatoes or cucumbers are cut in half. Their seeds and juice are extracted with a spoon and placed in a glass jar. A little water can be added if necessary."
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                "Snij de tomaten of komkommers in twee en lepel de zaden en het sap eruit. Doe alles in een glazen pot en voeg eventueel wat water toe."
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            "source": [
                "Seeds should not be saved from damaged or fermented fruit. Each jar is labeled with the name of the species and the variety. The glass jar makes it possible to observe the fermentation process."
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                "Oogst geen zaden van beschadigde of rottende vruchten. Voorzie elke pot van een etiket met de namen van de soort en het ras. Omdat de pot doorzichtig is, kan je het fermentatieproces van dichtbij volgen."
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            "source": [
                "Do not close the jar tightly. Simply cover it and protect it from flies with insect netting and place it in a warm place between 23° and 30° out of direct sunlight. The time required for fermentation varies depending on air temperature and the amount of sugar in the fermentation liquid."
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                "Sluit de pot niet hermetisch af. Een bescherming tegen vliegen met wat insectengaas volstaat. Zet de pot op een warme plek met temperaturen tussen 23 en 30 graden, maar niet in de volle zon. De duur van het fermetatieproces hangt af van de temperatuur en van het suikergehalte van het sap."
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            "source": [
                "Little by little, a white layer of mold forms on the surface that you should mix in several times to ensure more consistent fermentation and to avoid the formation of a too thick layer of mold. Adding a pinch of sugar prevents the growth of harmful molds and activates this process whenever there is not enough flesh."
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                "Stukje bij beetje zal je een witte laag schimmel op het oppervlak zien groeien. Roer het mengsel regelmatig om zodat de fermentatie gelijkmatig verloopt en de laag schimmel niet te dik wordt. Als er niet genoeg vruchtvlees is, kan je eventueel een snufje suiker toevoegen om de fermentatie te activeren. Dit helpt ook tegen ongewenste schimmels."
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            "source": [
                "The fermentation process should be closely observed. It may take less than 48 hours on very hot days. If left too long, the seeds now lacking their gelatinous coating will start to germinate and can no longer be used for seed."
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                "Controleer regelmatig want op warme dagen kan de fermentatie in minder dan 48 uur voltooid zijn. Wacht je te lang, dan kunnen zaden die hun slijmlaagje kwijt zijn beginnen te kiemen. Dan kan je ze niet meer bewaren."
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            "source": [
                "When the seeds break away and fall to the bottom of the jar and the rest of the flesh and skin float to the top, the gelatinous coating has been destroyed and the process is complete. The seeds can now be cleaned. The seeds retained in the sieve are cleaned under a jet of water."
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                "Wanneer de zaden loskomen en naar de bodem zinken en stukjes vruchtvlees en velletjes boven komen drijven, is het proces voltooid: het slijmlaagje is ontbonden. Nu kan je de zaadjes wassen. Giet het mengsel in een zeef en spoel het zaad schoon onder een waterstraal."
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            "source": [
                "The extraction and wet-processing method without fermentation"
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                "Zaadschoningsmethode in water zonder fermentatie"
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            "source": [
                "Wet-processing without a fermentation process is used for vegetables with fruits, such as eggplants or aubergines, pumpkins and courgettes or zucchini, melons and watermelons."
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                "Bij veel groenten die een vrucht vormen schonen we het zaad door te spoelen maar zonder fermentatie. Dit is het geval bij aubergines, pompoenen en courgettes, meloenen en watermeloenen."
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                "The seeds are removed from the fruit and washed under running water in a colander. If the seeds do not separate easily from the flesh, they can be soaked in water for 12 to 24 hours until the flesh disintegrates and the seeds are released. To avoid fermentation, they should not be put in a warm place. The seeds should then be dried without delay."
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                "Verwijder de zaden uit de vrucht en spoel ze in een zeef onder een straal water. Als de zaden niet gemakkelijk loskomen van het vruchtvlees, kan je ze 12 tot 24 uur laten weken in water tot het vruchtvlees ontbindt en de zaden loslaat. Zet ze niet op een warme plek, anders kunnen ze gaan gisten. Laat de zaden drogen zodra ze schoon zijn."
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                "Drying"
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                "Zaad drogen"
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            "source": [
                "After wet-processing, the seeds must be dried quickly. They should be dry after a maximum of two days. They are placed on a fine sieve or a plate in a well-ventilated dry place with a temperature of between 23° to 30°."
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                "Na het spoelen is het belangrijk het zaad zo snel mogelijk te drogen. Na maximaal twee dagen moeten de zaden droog zijn. Leg het zaad op een fijnmazige zeef of een plat bord op een goed verluchte, droge plek bij een temperatuur tussen de 23 en 30 graden Celsius."
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                "Another method for small amounts of seed is to put them on a very absorbent coffee filter on which they do not stick. A maximum of one teaspoon of seeds is placed on each filter. The name of the variety and species is written in permanent ink on each filter. The filters are hung on a clothes rack in a warm, dry, well ventilated place. The seeds should not be exposed to sunlight, nor should they be dried on paper because they will stick together and it will be difficult to remove them."
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                "Voor kleine hoeveelheden kan je ook koffiefilters gebruiken. Die absorberen veel vocht en het zaad kleeft er niet aan vast. Doe maximaal één koffielepel zaad in elke filter. Schrijf de soort en het ras op de filter met onuitwisbare inkt. Hang de filterzakjes aan een waslijn op een droge en goed verluchte plek. Vermijd direct zonlicht en droog de zaden niet op papier want daaraan blijven ze vastkleven."
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            "source": [
                "Remove the seeds and rub them between your hands to separate them from each other."
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                "Wrijf de droge zaadjes tenslotte met de hand van elkaar los."
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                "Sorting seeds"
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                "Zaad schonen na het dorsen"
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                "There are different ways to sort seeds after extraction. Either wet or dry methods can be used."
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                "Na het dorsen moeten we het zaad nog schonen. Daarvoor bestaan verschillende methodes: natte en droge."
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                "Seeds that are not surrounded by flesh such as leeks and onions can be sorted using water."
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                "Zaden waar geen vruchtvlees omheen zit, zoals prei- of uienzaad, kan je in water schonen."
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                "A large amount of water is poured into a transparent container and the seeds are dropped inside. The water is stirred several times so that the heavy fertile seeds fall to the bottom of the container. The seeds that remain on the surface along with the chaff are skimmed off with a colander. The water is then poured through a sieve to recover the seeds that have fallen to the bottom. They must be dried immediately. Many seeds that are very light cannot be sorted in this manner."
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                "Vul een doorzichtige kom met water en voeg de zaden toe. Roer het water meermaals om zodat de zware, vruchtbare zaden naar de bodem zinken. Leeg of te licht zaad en plantenresten die blijven drijven kan je met een zeef van het wateroppervlak afschuimen. Giet nu het water dat nog in de kom is door een zeef, om het gezonken zaad op te vangen en zet het meteen te drogen. Deze methode is niet geschikt voor soorten met te lichte zaden."
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                "Dry sorting is the most commonly used method."
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                "Droge zaadschoning is de meest gebruikte methode."
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