@jk.le2: #seokjin#explor#fyp#fypシ

jk.le2
jk.le2
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Region: SA
Friday 18 July 2025 06:49:04 GMT
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hamburg_diary
Maryam :
When was the live?!🥲🥲
2025-07-18 07:02:47
0
mylovenini92
AngelJin :
He enjoyed the barking so much 😆🔥
2025-07-18 06:50:37
21
kimanisa6878
🎀••☆°My.♡ Kim TaEHyUnG••☆🎀7 :
jin i am going Crazy!!
2025-07-18 06:51:21
2
jeon_juthi_03
🦋 Juthi 🦋 :
cute jinuuu💜
2025-07-18 06:50:46
3
yasminaakalayseddik
Yasmina Akalay Seddi :
Jin you did not see your brother’s concerts🤭?💜💜💜💜it’s fresh 😂
2025-07-18 07:02:57
5
yulianti2742
YULIA Pacar official JHOPe :
pertamA dpt bts💜
2025-07-18 06:51:26
0
fariarahman45
FaRia💞 :
❤❤❤
2025-07-18 09:54:00
0
taryndeeyap
Tdy :
🥰
2025-07-18 06:59:18
0
mariana41426
💜Mariana🍀🦢🐰🥰 :
💜💜💜
2025-07-18 06:55:26
0
jeon_juthi_03
🦋 Juthi 🦋 :
🥰🥰🥰
2025-07-18 06:50:35
0
kangdaniel990
kang daniel :
🥰
2025-07-18 09:44:44
0
seok_jin921204
JIN actor 🐺🐹 :
😂😂😂😂
2025-07-18 07:05:35
0
abigail_9597
𝓐𝓫𝓲𝓰𝓪𝓲𝓵✰ :
WOOF WOOF WOOF WOOF WOOF WOOF SEOKJIN 🤣😂
2025-07-18 06:59:44
2
tanrysa
TJR :
Atrapadassss!! 😏 y eso que no hablas español papito si no escucharías cosas peores jajaja
2025-07-18 07:25:54
0
yennvz129
Skive.94 :
Someone please tell him he should howl when we bark, like a alpha, pls
2025-07-18 07:18:03
0
wdyass_s
withv🍓 :
ke indo lu dapet eeeaaaa eeeaaaa bang 😭😭💅
2025-07-18 06:53:02
0
To see more videos from user @jk.le2, please go to the Tikwm homepage.

Other Videos

HOMEMADE RED SAUERKRAUT 💖 a 2-ingredient probiotic powerhouse that will improve your gut health and excite your taste buds!  This is a great beginner friendly project for anyone who wants to get started with fermentation but is still a little bit intimidated! First things first, botulism is VERY unlikely during lacto-fermentation because the acidic environment created by lactic acid bacteria inhibits the growth of botulism. Once you’ve overcome the fear of poisoning yourself, let’s follow a few simple steps to ensure the success of our ferments: - work with clean equipment & hands (usually soap, hot water + air-drying does a great job at keeping your tools clean) 🧼  - use a correct salt ratio: 2-2.5% of salt per weight of cabbage (1000g cabbage = 20g salt) 🥬 - use the correct ingredients: unrefined salts without additives (sea salt, kosher salt, Himalayan salt) + filtered water (chlorine can impact bacteria) 🧂 - use a weight to keep the cabbage submerged (if you don’t have enough brine from the cabbage itself, add extra)  - use an airlock, regular lid or sealed jar (if using closed jar you have to release pressure 1-2x a day) 🫙  - let sit at room temperature in a dark spot for 6-10 days (might even be longer in colder environments), then transfer to fridge to store If you want to learn more about fermentation, beginner-friendly recipes (including this), troubleshooting tips and detailed instructions — check out my probiotic pantry ebook in my bio 🫶🏼 #fermentation #guthealth #probiotics #homemade #sauerkraut
HOMEMADE RED SAUERKRAUT 💖 a 2-ingredient probiotic powerhouse that will improve your gut health and excite your taste buds! This is a great beginner friendly project for anyone who wants to get started with fermentation but is still a little bit intimidated! First things first, botulism is VERY unlikely during lacto-fermentation because the acidic environment created by lactic acid bacteria inhibits the growth of botulism. Once you’ve overcome the fear of poisoning yourself, let’s follow a few simple steps to ensure the success of our ferments: - work with clean equipment & hands (usually soap, hot water + air-drying does a great job at keeping your tools clean) 🧼 - use a correct salt ratio: 2-2.5% of salt per weight of cabbage (1000g cabbage = 20g salt) 🥬 - use the correct ingredients: unrefined salts without additives (sea salt, kosher salt, Himalayan salt) + filtered water (chlorine can impact bacteria) 🧂 - use a weight to keep the cabbage submerged (if you don’t have enough brine from the cabbage itself, add extra) - use an airlock, regular lid or sealed jar (if using closed jar you have to release pressure 1-2x a day) 🫙 - let sit at room temperature in a dark spot for 6-10 days (might even be longer in colder environments), then transfer to fridge to store If you want to learn more about fermentation, beginner-friendly recipes (including this), troubleshooting tips and detailed instructions — check out my probiotic pantry ebook in my bio 🫶🏼 #fermentation #guthealth #probiotics #homemade #sauerkraut

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