Saffron And Rosemary Fermented Garlic - cooking recipe

Ingredients

1 lb garlic clove (I buy pre peeled garlic and give a quick dip in hot filtered water)
1 pinch saffron thread
1 pinch rosemary
1 tablespoon peppercorn (green and black)
19 g sea salt or 1 tablespoon sea salt
1/4 1/4 cup brine, from sauerkraut or 1/4 cup whey
4 cups filtered water

Preparation

Mix the salt and water together.
Place all ingredients except water into a fermentation vessel.
Top with brine to cover completely.
Check the garlic after a week to see how it is progressing. Leave for 1 month. Date it!
But the garlic can sit out nearly indefinitely, but the flavor will slowly intensify as long as it is sitting out in a warm place.
Put the garlic in a fridge to slow the fermentation to almost a near halt.
My last batch lasted 1 year.