I don't see any reason to ferment pepper seeds. They're a dry seed, why get them wet for days? Fermenting seeds is typically done with already wet seeds like tomatoes, cucumbers, squash, and the like. Even then it isn't actually necessary to ferment them. Many people just put the seeds on a paper towel or plate and let them dry.

The biggest advantages to fermenting tomato seeds is that it helps to separate out the viable and non-viable seeds and it helps to minimize some seedbourne diseases. Coating the freshly harvested seeds with a powdered cleaner like Ajax or Comet before washing them will also help with minimizing disease, if one chooses to forgo fermentation.

Rodney

Well, like I said, I never have fermented pepper seeds. The reason to do it with tomatoes is clear. They surround themselves with a germination inhibitor because they're in a moist medium. Got to get rid of that inhibitor. But I think that's the answer. That seeds that are NOT in a moist environment don't have that inhibitor.