✨How I made 3 kimchis in under 3 hours (and kept my sanity)✨ 1. Wash everything first Get it all done upfront so you’re not running back to the sink mid-chaos. 2. Chop + prep ALL ingredients Cutting board needs to be used and gone to make space. 3. Batch your sauces Use separate bowls for each kimchi, but make them at the same time. They all use similar ingredients anyway → less back and forth, less mess, more efficiency. 4. Clean as you go (non-negotiable) Wipe, rinse, reset after each step. Especially because cabbage kimchi takes up SO much space… and clutter = instant overwhelm. 5. Work in the right order → perilla leaves first (no salting) → cucumber kimchi next (quick salt) → cabbage kimchi last (the main character, high maintenance) Knock out the easy ones, store them away, then go all in on the big one. Ajumma efficiency unlocked 👌🏻