Combine all of the ingredients except for the whey in a food processor and pulse to chop and combine. Do not puree.

Transfer the contents to a pint-size mason jar and stir in the whey.

Cap the jar and allow the relish to sit at room temperature for 1 to 3 days.

Check on the jar daily—stirring the mixture with a clean spoon.

Taste the relish and let it continue to ferment if a more sour taste is preferred.

Place the finished jar in the refrigerator where it will continue to slowly ferment. Eat within 3 to 6 months for optimal flavor.