Kimchi & Cheddar Waffles

By Dr Sarah Lantz

Recipe from Forage, Ferment, Feast by Sarah Lantz & Weier Higgs

A flavour bomb is what we call this amazing creation! Yes, this recipe delivers the savouriness of cheese, the smokiness of bacon with the umami notes of fermented kimchi – all in one tasty, crunchy handful.  Also, a good way of getting kids to eat spicy kimchi without complaining. These waffles are great to bring along on picnics, serve as finger foods at parties or a special savoury breakfast served up with avocado, poached egg and homemade barbecue sauce. Make sure you don’t leave the spring onions out of this one. It is one of the most crucial flavour components in this recipe.


  • 1⁄2 cup spring onions, finely chopped
  • 1 tbsp melted ghee (or 1⁄4 cup if not using the bacon)
  • 3 eggs
  • 1 cup milk of choice (or buttermilk)
  • 1 3⁄4 cup flour (your choice, gluten free mix, spelt, or plain flour)
  • 1 tbsp plus 1 tsp baking powder
  • 1 tsp coconut sugar (or equivalent)
  • 3⁄4 tsp salt
  • 4 bacon rashers and bacon fat from the cooking process (optional)
  • A few turns of ground pepper
  • 2 cups grated cheddar cheese (or equivalent)
  • 1⁄2 –1 cup kimchi, chopped finely
  • Butter for cooking and serving


You’ll need a waffle iron for this recipe.

  1. In a large fry pan, cook the bacon until it’s golden and crispy. Remove the strips and place them on the paper towel-lined plate to drain. Turn off the heat, leaving the bacon fat in the pan. Place a strainer over a bowl and pour the contents of the pan into it. The aim is to make 1⁄4 cup of bacon fat. There should be enough, but if not, add ghee or butter until it equals 1⁄4 cup. Once the bacon is cool to touch, coarsely chop.
  2. Pour the 1⁄4 cup of bacon fat plus 1 tablespoon of ghee into a large mixing bowl. Add the eggs and milk, spring onions, and bacon to the bowl and combine. Set aside.
  3. In another mixing bowl, combine the dry ingredients (flour, baking powder, sugar, salt and pepper) together. Once evenly blended, add to the wet ingredients and mix until smooth.
  4. Fold in the kimchi and grated cheese, and gently mix until all of the ingredients are evenly blended.
  5. Add the batter to the waffle iron. Use a bit of butter for each batch if your waffle iron is not non-stick. Cook your waffles until golden brown. Serve with extra butter or your choice of toppings.

Article by:
Dr Sarah Lantz (PhD)
Buchi Brew Co. & Sacred Women’s Way

Learn more about Sarah here.

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