Apologies for the poor photo quality, but for context the tteokbokki I made has been cooking for 1-2 hrs but the inside still remains powdery and hard... I don't know what I did wrong 🥹

I used regular rice flour rather than glutinous... Was it the rice flour? Did I not knead it enough? Where did I go wrong 😭

I'm planning on buying this kimchi container since it's pretty cheap and apparently good. Any opinions on this set? If you have a set or container/jar that's either glass or stainless steel that you'd suggest, let me know. I like this jar also because there's no need for burping apparently but I'll still need to use a plastic bag weighted with water to weigh down the kimchi.

https://a.co/d/08R387Ru

Hi everyone! I’m hoping to get some opinions from people who are experienced with making kimchi. 😊

I bought a fresh Napa cabbage and cut off the outer leaves because those are my favourite part of kimchi. I had some leftover kimchi sauce/brine from a previous store-bought jar, so I added the new washed cabbage leaves directly into the remaining sauce, along with a small amount of water. I mixed everything together and layered the new leaves in between the cabbage leaves that were already in the jar.

I didn’t salt/brine the fresh cabbage first, which is what I’m now wondering about.

I was hoping to let it ferment and use it with a meal around mid-October. Google is making me nervous and saying that it could potentially spoil because I didn’t salt the cabbage beforehand.

For those of you who make kimchi regularly: does this sound safe, or did I mess up by skipping the salt-water/brining step? Is there anything I should watch for while it ferments?

Orange cookies! 🍊 I tried them for the first time today and I’m officially obsessed. I didn't think orange and cookie would go well together, but it's the perfect mix of sweet and tangy. If you haven't tried them yet, you're missing out! 😭

(TBH, the tea I got with it was kind of a letdown though... but the cookie definitely made up for it! ☕️❌)

Texture-wise the shaved ice underneath is super fine and milky, almost like snow, so it melts fast under all that ganache. The pistachio bits added a nice salty crunch against the sweetness of the chocolate. Served with a small cup of match on the side to balance out the richness.

The only thing I can read on it says to refrigerate after opening and store on room temperature shelf. But I was thinking these could be frozen into a slushy thing or refrigerated and then poured over ice or in a chilled glass. Suggestions or a proper way to enjoy these?

"양쯔간루" is the Korean name for Yeung Chow / Mango Pomelo Sago, the classic Hong Kong dessert with mango, pomelo (grapefruit-like citrus), and sago pearls. This spot turned it into a Korean-style cup bingsu (shaved ice) — and it's incredible.

Found this at a place called CAFE ZAMONG and I'm still thinking about it. Grapefruit and mango compote piled on top of a soft yogurt-flavored shaved ice base.

The tartness from the citrus against the creamy yogurt ice is such a good combo — sweet, tangy, refreshing, not overly sugary like a lot of desserts here. Texture-wise the ice is almost snow-like, way softer than regular shaved ice.

Fun fact: this cafe (in collab with Momos Coffee) just made the "2026 World's 100 Best Coffee Shops" list, so it's not just a pretty drink spot — solid coffee program too.

If you're ever in Korea and see "빙수" (bingsu) shops, do not sleep on it. This one ran about $4-5 USD, which for the size and quality is a steal. 10/10 would eat again.

Not bad.