“I’ll have spicy kraut
with my eggs for
breakfast, pickled
kraut in tuna salad
for lunch, and
then mix it up with
another flavor with
dinner.”
Pickling and canning expert Michaela Hayes has got us all
excited. Our favorite locavore took some time to sit down
and share some of her secrets, tips, and even a recipe. You
may have heard or read about Michaela in the New York
Times or more recently on the Leonard Lopate show on
NPR. She’s kind of a big deal.
For Hayes it’s not just about creating tasty food—she’s committed to creating
a company that will help the community. She buys from local farmers, teaches
classes, and donates products to help the causes she believes in.
Drawn to the science, artfulness, and flavors created from the process
of canning and fermenting, she’s created some incredibly delicious flavor
combinations (and recipes).
Known mostly for her amazing kraut (which she eats with almost every meal),
she developed a special recipe just for Sweet Paul readers that works on its own
or can be the perfect little something to brighten up the holiday table, “With a
little kick from the pink peppercorns
and a lot of tang from the natural
fermentation process, this kraut has it
all—sweet, sour, salt, and a little spice.”
Unsure of when or with what you
should eat this kraut? Hayes insists
you can pair it with almost any meal.
