With a food processor chop up all the veggies EXCEPT the dulse and Jalapeno. Put in a big bowl and squeeze with your hands or a meat hammer to release the juices. Add a big handful of dulse as you are working the veggies. Add salt to taste. At the very end, chop up the Jalapeno (after removing the seeds) and mix it in with the other veggies, being careful not to get it on your hands (it will temporarily make the skin burn for a while). Put ingredients in a half gallon ball jar leaving 3 inches at the top. With a gravy ladle, push the veggies down until their juices rise to the top. Cover with a lid. Check the jar every day, pushing the veggies under the liquid. Taste as you go. In 1-2 weeks, they will be done. The longer they ferment the better they taste.
Learn how easy it is to make your own sauerkraut, kimchi, and other vegetables at home from Sandor Ellix Katz aka Sandorkraut, author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-...
Sandorkraut aka Sandor Ellix Katz answers the question: Is it possible to get botulism from sauerkraut, kimchi, or other fermented vegetables?
