Preserving veggies with Lactic Acid fermentation

We decided to preserve some of the Turnips and Carrots using the Lactic Acid Fermentation method. We only used water, salt without Iodine and some whole black pepper.

Peeling and cleaning the root veggies

Clay pots for fermentation but any food grade bucket will do

It is important to keep the veggies under the water otherwise
they might go bad. So we used a freezer bag filled with
water as a weight

We used 1,5% of the vegetable weight of salt so for 3,5 kg of veggies 50 g of salt (without Iodine). Water used was boiled and let down to cool before topping up the pots. We will keep the pots in room temperature (18-20'C) for 10 days and after that we will place them into the earth cellar for 4-6 weeks on 4-8'C. After that the veggies will be preserved and can be put into permanent jars placed in the frig´dge or earth cellar.
Lets see how this turns out.