Peel garlic removing the paper skin. Fill a quart jar within 1 inch of the top with the garlic cloves.
Pour brine and herbs over garlic cloves.
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 can tell when you 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 a month for best results, but some of the best, most mellowed flavors that I’ve gotten have been cloves that had fermented for at least two months.
You can use it anywhere you would use fresh garlic. After being fermented, one clove almost works as well as two.
When you are out of the garlic cloves, save the brine. Add a drop or two to savory cocktails like Bloody Marys, sprinkle in dressings or marinades, or blend with melted butter for a quick and easy garlic butter.