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Process the garlic to a paste consistency in a food processor.
Sprinkle in the salt.
Press the paste into a quart jar.
Set the jar in a spot out of direct sunlight and let ferment for 14 to 21 days, or longer.
To store, tamp down the paste to make sure it is submerged in its brine, press a fresh round of parchment paper directly on top, and seal the jar with its lid.