Peel the turnips and beets, and cut them into chunks or disks. Layer the vegetables in the jar with the dill. Pour in 2.5 Tablespoons sea salt or Himalayan salt, fill with filtered water, leaving at least 1.5 inches headspace. If you don’t have filtered water, put a quart of tap water on the counter, in a bowl, and leave it for an hour or so. This will allow the chlorine to evaporate. Put in the fermentation weight and make sure the vegetables and dill are well submerged. Now you can screw on the lid. Burp the jar every day. When you burp your jar, check for floaters and remove them. Floaters will ruin your ferment!

You should store this on top of a plate, in case some juice escapes the top. That beet juice will stain everything!

After two weeks, move your jar to cold storage (fridge). These are a nice snack, and they can also be a winter side dish.