1, wash the unripe tomatoes, remove dirt and impurities, and cut the tomatoes into blocks or sheets of appropriate size.

2. Put the cut tomatoes into a container and sprinkle some salt layer by layer.

3. Press the tomatoes with heavy objects (such as stones or bottles) to ensure that they are fully exposed to salt and help the tomatoes release water.

4. Put the pickled tomatoes in a cool and ventilated place for fermentation.