fermenting Green (unripe) ferment

[Omuro]

I had a lousy growing season this year (inexperience + more rain than usual + lower summer temperatures than usual). I have around 50 green (unripe) Chocolate Bhutlah, Moruga Scorpions, and Bhut Jolokias. Have another 100 or so green Bird's Eye peppers. The first frost is right around the corner. 
 
I like to make hot sauces and I've done ferments with ripe peppers in the past. Has anyone done a ferment with green, unripe peppers before? The reason I ask is because I don't care for the taste of green (unripe) peppers so much. Will fermenting with green (unripe) peppers change the flavor?

 

[hot stuff]

It will change it some. I've done a green jalapeno fermentation and it was pretty good. You may want to roast them first to get a conversion of starch to sugars and maybe even add some sort of sugar to your mash as well.

 

[Omuro]

Thanks for the reply. It didn't occur to me that I could treat my green, unripe peppers like green jalapenos. I'll ferment half of my "harvest" like you suggest, and will try a non-fermented green jalapeno sauce recipe with the rest. Thanks again.