The recipe is the same as for cucumbers. So garlic and dill and water and salt.
I think Green Bee would be ideal for this.
As has been mentioned, fermenting ripe tomatoes will lead to mushy stuff, that's why it's done with green ones, preferably just as they start to get a bit of colour. The problem with green tomatoes is the texture, if too young they are kinda like a hard sponge, imo not a good texture. Even if at the right stage, depending on the variety, they can still be spongy.
Which is why I think Green Bee would solve this dilemma. Unfortunately mine all cracked badly, they are unusable, it's very prone to cracking at any sign of rain.
|