Pack miso into a glass jar. Using a chopstick or toothpick, push garlic cloves into miso, taking care that they do not touch. Cover jar with cheesecloth and hold in place with a rubber band, covering the top of the jar completely. Place jar in a cool place to pickle for one month. Do not refrigerate. After one month, seal jar and keep refrigerated. Pickled garlic will keep for 6-8 months in the refrigerator.