1- Prepare a brine solution by combining the 4 cups (1L) of water and coarse salt.
2- Place the peeled garlic cloves in your Mortier Pilon fermentation crock.
3- Add the brine, bay leaves and herbes de Provence. Make sure to leave 3/4 of an inch (2 centimeters) of headspace between the mixture and the rim of the jar.
4- Let the mixture ferment at room temperature, covered, for 1 month. Once the desired level of fermentation has been reached, refrigerate or serve.