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Gather the ingredients.
Peel 5 to 9 whole garlic bulbs to fill a 1-pint jar.
In a small bowl, create a salt brine by dissolving the 1 teaspoon fine sea salt in the 2 cups non-chlorinated water.
Add as much brine to the jar as needed to completely cover the garlic cloves. Don't fill the jar all the way to the top with brine.
Screw the lid loosely on the jar and set it on your kitchen counter.
Open the jar once a day to release the pressure created by fermentation. When you do this, your kitchen will smell very strongly of garlic, especially once the fermentation really gets going.
It might take a few days to a week for fermentation to begin. You will see tiny bubbles in the brine. After a bit, the brine will take on a lovely golden-brown color.
Let the garlic continue to ferment for at least 1 month for best results. Some of the best, most mellow flavors come from cloves fermented for at least 2 months. When you decide that it is done, screw the lid on firmly and place the jar in the fridge to store.