Remove the skins from the garlic cloves and place in the jar, leaving some space around the rim.
Mix 3% brine with cold water until the salt has completely dissolved. (Amount depends on the size of the glass. For 1000 ml of water you need 30 g of salt).
Pour the brine into the jar until the garlic is covered.
Attach the pickle pipe or place a freezer bag filled with water in the glass, fold over the edge and secure with a rubber band. The garlic cloves must be completely covered by the brine.
Now it's time to wait. After 4 to 6 weeks at room temperature, the garlic is fully fermented. It may take a few days for the fermentation to get going. You can tell by the bubbles that form when the time comes.
When the garlic is finished fermenting, it smells very intense and pleasantly sour. By the way, don't worry if your garlic turns green or bluish like in the photo - that's completely normal. The fermented garlic will keep for several months in the fridge. It can also be pureed and is then even quicker to hand as a seasoning paste for dressings, dips and the like.
cutting board and knife
Sterilized fermentation glass with a pickle pipe or a glass and a sufficiently large freezer bag
Garlic - Amount depending on jar size