Peel the Turnip and red beet first and then slice them.
Peel the carrots and divide them into fours.
Put the ½ loaf of bread into the cheesecloth and tie off the top to make a sack. Put the sack in the bottom of the jar and add the sliced vegetables into the jar.
Dissolve the lemon salt and rock salt in a separate container with two cups of water and then pour it into the jar. And then add the remaining water into the jar.
Close the jar lid tightly and keep the jar in a cool place to ferment for 15 days.
After 15 days passed, open the jar lid and remove the cheesecloth from the mix. It is ready to serve.
Tip: Keep it in the refrigerator and serve it cold.