So, I decided to ferment some cantaloupe seeds, and since I like lacto-fermenting pickles and stuff, I decided to experiment and mix in a liberal amount of pickling salt (maybe a tablespoonful) and see what would happen (to encourage more LABs and discourage yeasts), but still have an open jar (to encourage faster fermentation). What happened was it still looked clean after a day or two (no mold or noticeable bubbles), but it smelled like vinegar instead of something more smelly. Anyway, I didn't leave them to ferment any longer, but I'm curious what effect if any the absorbed salt in the seeds will have. Has anyone tried mixing salt in with seed ferments, and if so, what happened when you tried to grow the seeds? I don't imagine it's enough salt to stop the seeds from growing if they're alive, since I know plants can tolerate a certain amount of salt, which is evident by the fact that soil amendments such as sea minerals don't tend to kill plants in higher than the recommended doses, unless you use a lot, and blood meal, which is a popular soil amendment, should have a good amount of sodium in it (I could be wrong about it not being too much for seeds), but I don't know if it and/or any vinegar from acetic acid bacteria would have killed the seeds. I understand vinegar is supposed to take a long time to make (so, it's interesting that this cantaloupe solution smelled like vinegar so fast).
Although a lot of people do it (without salt), I normally don't ferment my seeds, for a variety of reasons (I do a different process that involves zapping them in water with a Z4EX for 45 minutes), but I wasn't ready to do what I usually do with those, yet (so, I left them to ferment until I had more time to get to them). I zapped them afterward, anyway, though.
Anyway, I should probably test it out myself, but I'm curious if anyone else has attempted this. At the very least, it seems to possibly make for a more pleasant-looking/smelling ferment (I didn't do it that long, though). If salt doesn't kill the seeds, it should help to inhibit bad microbes, at least (since salt is anti-microbial, although it doesn't seem to bother lactic acid bacteria, which are said to be beneficial both to humans and plants via the soil).
I did rinse the seeds after fermenting them.