Seaweed is a staple part of the diet in Okinawa where the inhabitants are amongst the longest lived in the world. Try this, you might just like it.

During storage do stir regularly e.g. every 2-5 days or use an airlock container that prevents bad air getting in. This will keep for a long time (weeks or months) and continue to ferment. You can also it as a side dish or in soups and stews or as part of a salad. 

In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.