Recipe from Fermented Vegetables by Kristen & Christopher Shockey
Peel garlic cloves and process to a sticky, thick paste consistency in a food processor. Sprinkle in salt.
Pack paste into a quart size jar, top with a fermenting stone or a quart sized ziplock bag filled with water to seal the surface of the paste.
Set jar aside (on a tray/baking sheet in case of bubbling overflow), in a cool location out of direct sunlight for 2-3 weeks, checking daily to make sure the paste is still submerged in it's own brine.
When it's ready, the paste will taste milder than the raw garlic and with a bit of acidity. Store in sealed jar in the refrigerator for up to one year while using. Use in any dish you want to add garlic flavor too!