Peel garlic and process to a thick paste consistency in a food processor or with a mortar and pestle. Mix in salt. Press the paste into a quart jar and then insert a zip-top bag into the jar, open at the top. Smooth the plastic down onto the surface of the paste and fill the bag with water to create an airtight seal. Set the jar on a plate, in a cool place, out of direct sunlight, for 14 to 21 days. Check daily to make sure the paste is submerged. Start to test the fermented paste after 14 days; when you love the flavor, remove the water and plastic, put on a lid and store in the refrigerator. This delicious paste can be used in all recipes calling for garlic and it will keep for up to a year. Occasionally the paste will take on a green or blue hue during fermentation. This is harmless and the paste will usually return to a golden color as fermentation progresses.