1packetvegetable starter culturedissolved in 1/4 cup warm water or 1/4 cup fresh whey
Remove the husks from the tomatillos and wash them. Cut them in half and put them in a bowl.
Peel and crush the garlic and add the cloves to the bowl. Remove the stems from the jalapeños, de-seed them if you prefer and cut quarter or halve them.
Put the tomatillos, peppers, garlic, lime juice, sea salt and starter or whey into your food processor or blender. Blend until it’s smooth. You can adjust for seasoning as necessary, transfer the salsa to a mason jars.
Put the jars somewhere they won’t be disturbed so the salsa can ferment. Leave it at room temperature for 3-5 days. It will change color and be bubbly when it's done. Keep your salsa verde in cold storage.