For the garlic salt, dice the garlic and place in a bowl.
Mix well with fleur de sel and leave covered for 2 days.
Then spread the salt mixture on a baking sheet and dry in the oven at 150 degrees until hard.
Remove from baking sheet and break into pieces. Store the garlic salt in jars.
Preparation Tip:
Only chop the garlic for the garlic salt, do not press it.