You could have just tacked this on to that thread so all the info would be together but Bejay said The light green could be fermented with a simple brine, garlic and a small piece of hot Thai-type pepper, in jars with brine bags on top to prevent scum and mold - allowed to "ferment" in a fairly warm room (70 degrees), until bubbling stops and taste test for doneness

Is that what you want more info on?

It basically just the instructions for the fermented pickles at NCHFP only using green tomatoes instead. Leave out the dill if you wish. The brine bag is just like you would use for weighing down kraut as it fermented.

Here is a link that might be useful: NCHFP fermented pickles

That's what I said OK - but perhaps I misunderstood your complete question, as I just read one posting. I thought you wanted to know what to do with your green and ripening tomatoes. Am I confused?

I do quite a bit of fermenting - sauerkraut, pole beans, cucumbers, tomatoes, etc. in a simple brine - I see digdirt gave you a link- that is what I was referring to.

bejay