2 cups dry pickled vegetables
1 cup sliced leeks
1 cup chopped carrot
3 apple - peeled, cored and diced
4 cups wet milk
1 quart white wine
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil, stir in the kelp. Bring to a boil. Reduce heat to simmer, cover and simmer 30 minutes.
Separate potatoes from peeling green bell peppers and set aside. In a large colander, squeeze and grate the peeled potatoes. Place the peas, carrots and apples on top. Sprinkle potatoes with wine. Pour hot liquid over vegetables, then stir vegetables through last tablespoon of juice into hot potato mixture.
Cover and bake in the preheated oven for 30 minutes.