Crazy for Kimchi
September 21, 2018
We first met Monica Bogar at a food show in Honolulu and fell in love with her kimchi and her passion for healthy, homegrown foods. She makes Napili Flo Farm Kimchi in small batches on Maui from locally sourced ingredients and Himalayan pink salt using traditional fermentation methods. One taste and we knew we wanted to share her story.
Bogar is excited about the newfound popularity of fermented foods and the healthy probiotics they provide, but kimchi isn’t a new trend for her. She learned to make this traditional Korean staple from her mom and aunt as a child. “Growing up in a house full of fermenters it was natural for us to see and eat fermented foods everyday,” says Monica. “My mom taught us how important it was to eat kimchi and other pickled foods for our gut health.”
Making healthy food available to the Hawaii community was a natural step for Monica. Before she started farming and selling kimchi, she worked as a certified massage therapist and esthetician. “It truly inspires and makes me happy to see people loving our kimchi — especially knowing that it is helping their gut health and they really love how it tastes,” she says.
Besides making really good kimchi, Monica has a bigger mission to Influence her community to practice self-sustainability. “I really want to show and inspire other companies that business can be conducted responsibly with less waste and support local organic farmers on a community level,” she says.
So how does Monica like to eat kimchi? She says the sour, spicy condiment is an “absolute must” with saimin, and it goes great with eggs, bacon and rice for breakfast. She also enjoys keeping it simple by eating it with hot white rice. “Or just straight from the jar” she adds.
Kimchi and Beef Recipes
Napili Flo Farm Kimchi and Kunoa beef is a great combo, too. You can use it as a burger topping, or try some of these kimchi recipes.