1. Pick flower buds and rinse if dirty. 

2. Mix a 2% brine of water and salt. That means for 500 ml of water, you will want 10 grams of salt. For 2 cups of water, 9 grams of salt. The amount of brine you make will depend on how many flower buds you have. 

3. Put flower buds in a jar that is slightly bigger than the amount of flowers. Pour brine over flowers until covered. The flowers need to stay under the brine - I did this by folding a bear garlic leaf overtop and putting in a champagne cork. I'm not sure it worked that well. Close the lid. 

4. Let sit and ferment. I kind of lost track of time, but I think I left these to ferment for 10 days on the counter and then I put them in the fridge. Check on yours to determine how long you want to ferment them. 

5. Eat the goodness.