@luhnako: LV sandals / collab w @aykay #louisvuitton #lv #edit #juggedit #fyp

nam

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Region: US

Sunday 07 September 2025 20:12:16 GMT

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No Watermark .mp4 (2.3MB) No Watermark(HD) .mp4 (1.74MB) Watermark .mp4 (2.23MB) Music .mp3

Comments

:

Dam no watermark, my cleanest edit so far 🥺

2025-09-09 00:31:48

5846

aikn :

slide me this project file🥺

2025-09-08 00:33:54

1917

Jeremiah :

peep the bracelet

2025-09-08 16:51:02

176

Refluux :

2025-09-09 04:32:43

2135

Helena 🌩️ :

so ahh🥀

2025-09-09 19:51:06

15

𝙏𝙝𝙧𝙤𝙥𝙞𝙘 :

2025-09-08 04:39:57

1261

anti.wxvy :

2025-09-09 03:51:36

179

w :

did i see blackpink or am i tripping

2025-09-10 16:59:22

7

aztekaztekaztek :

We love when the Asian does a good job cutting clips in his after effects

2025-09-07 23:20:42

151

𝒴𝒾𝓃𝑔𝒶𝓁𝒾𝒸𝑜𝓊𝓈🐢🪷 :

2025-09-08 23:37:52

93

Pieti :

I was like “where’s the audio” and forgot it was connected to my yacht parked outside my new $83M Mansion 😭😭😭 silly me 😔✌️

2025-11-08 20:13:01

6

mando :

crazy, nam act scandelous

2025-09-08 13:23:42

96

arin :

this is crazy good

2025-09-08 02:08:20

43

gbsadrie :

is aespa in this ?

2025-09-08 19:20:16

21

Danny :

2025-09-09 00:33:39

61

val :

AESPA? automatic repost

2025-09-09 00:56:27

23

sumo2.9 :

Yehahaha

2025-09-09 05:22:24

40

_tegannick_ :

2025-09-09 12:14:20

28

Derek•_•Deo :

You finna make more edits like this right 🔥

2025-09-09 13:32:51

26

Mectb🇫🇷 :

Not to flex but my initials are LV

2025-09-09 10:50:42

18

acechosefx :

2025-09-21 16:34:06

33

⁷⁷⁷ㅤ :

Love it

2025-09-08 05:29:38

7

￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴￴ :

2025-09-11 08:39:05

6

remiiuu :

LV SANDALS

2025-09-08 01:59:02

91

dylz :

did i just see aespa 😛

2025-09-08 22:41:04

12

To see more videos from user @luhnako, please go to the Tikwm homepage.

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Sauerkraut Recipe 𖤓 A powerful ally to the gut and immune system, sauerkraut supplies a wide range of vitamins (notably B’s, C, and K2), minerals (especially if you use a good salt!), antioxidants, enzymes, and of course, probiotics. It’s inexpensive to make, brings immense health benefits, delicious, and so simple. Just cabbage and real salt! Salt guides and stabilizes the fermentation process, creating an environment where our lactic acid producing microbial friends thrive and undesirable ones are suppressed, so food is preserved and its nutrient density increased. The salt you use matters, both for your health and the success of your ferments! I only use Redmond’s, which comes from an ancient natural sea deposit in the USA. Totally unprocessed, no modern sea contaminants, no additives. And it has 60+ naturally occurring trace minerals, making this kraut even more nourishing! Use code “LISA” to save at @redmondrealsalt ! SAUERKRAUT RECIPE → 1 medium cabbage (do half green and half red to get the ombré look) → 1-2 tablespoons Redmond salt → Quart size jar Remove the outer cabbage leaves and core. Finely slice or grate the cabbage. Salt it and let it sit for 10 minutes to begin drawing out the juice. Begin pressing large handfuls into the jar, pounding it as you go so the cabbage juice releases and submerges the kraut. One medium size cabbage will usually fit into a quart size mason jar. Leave a few inches of headspace to avoid overflow when the kraut gets bubbly. Add a fermentation weight or use a clean outer cabbage leaf to press and secure the cabbage pieces under the juice. Allow to ferment at room temp, opening daily and pressing the kraut down with a clean utensil to release bubbles. In a week or so, the bubbling will slow and you can transfer to the fridge, where it will continue to ferment. Keeps indefinitely. Enjoy + be nourished! xx, Lisa (a well nourished artist) @onearthwithlisa

Sauerkraut Recipe 𖤓 A powerful ally to the gut and immune system, sauerkraut supplies a wide range of vitamins (notably B’s, C, and K2), minerals (especially if you use a good salt!), antioxidants, enzymes, and of course, probiotics. It’s inexpensive to make, brings immense health benefits, delicious, and so simple. Just cabbage and real salt! Salt guides and stabilizes the fermentation process, creating an environment where our lactic acid producing microbial friends thrive and undesirable ones are suppressed, so food is preserved and its nutrient density increased. The salt you use matters, both for your health and the success of your ferments! I only use Redmond’s, which comes from an ancient natural sea deposit in the USA. Totally unprocessed, no modern sea contaminants, no additives. And it has 60+ naturally occurring trace minerals, making this kraut even more nourishing! Use code “LISA” to save at @redmondrealsalt ! SAUERKRAUT RECIPE → 1 medium cabbage (do half green and half red to get the ombré look) → 1-2 tablespoons Redmond salt → Quart size jar Remove the outer cabbage leaves and core. Finely slice or grate the cabbage. Salt it and let it sit for 10 minutes to begin drawing out the juice. Begin pressing large handfuls into the jar, pounding it as you go so the cabbage juice releases and submerges the kraut. One medium size cabbage will usually fit into a quart size mason jar. Leave a few inches of headspace to avoid overflow when the kraut gets bubbly. Add a fermentation weight or use a clean outer cabbage leaf to press and secure the cabbage pieces under the juice. Allow to ferment at room temp, opening daily and pressing the kraut down with a clean utensil to release bubbles. In a week or so, the bubbling will slow and you can transfer to the fridge, where it will continue to ferment. Keeps indefinitely. Enjoy + be nourished! xx, Lisa (a well nourished artist) @onearthwithlisa

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