Dice the vegetables and cilantro and mix together in a large bowl.**
Press the garlic, then add it, the salt, and the whey to the vegetables and stir to combine.
Place the salsa in a quart-sized canning jar and smash down until the vegetables are submerged in liquid. If you don't have any sauerkraut juice or whey, you can add a bit of water.
Add an airtight lid and fasten tightly.
Allow jar to rest on the counter for three days, keeping a close eye on the pressure, as the center of the lid will begin to bulge. Be sure to leave a couple inches at the top of the jar, so there is space as the fermentation process creates gasses that will press upward to escape.