Peel enough garlic cloves to fill your jar, leaving an inch-and-a-half at the top.
Mix the sea salt and water and pour over the garlic. You may not need it all.
Place a weight on top of the garlic to keep it submerged.*
I then place my airlock on the jar. A Fido jar is a great alternative.**
Cover the jar with a cloth to keep out light, and leave on your countertop for about a week, then move to your refrigerator.
Fermentation will continue in the refrigerator, although at a much slower pace. I find another few weeks in the refrigerator gives ferments a nice mellow flavor.