1- Place the garlic cloves in your mortier Pilon fermentation crock.
2- To prepare the brine, dissolve 2 tbs (30 ml) of salt in 4 cups (1 l)of hot water. let cool before you transfer the brine to your mortierPilon fermentation crock.
3- Add the bay leaves and herbes de Provence.
Cover with your mortier Pilon ceramic weight to keep the preparation covered in brine.
4- Let the mixture ferment at room temperature, covered, for 1month. once the desired level of fermentation has been reached, refrigerate or serve.