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@mgracing2: Cierto!!! no falla. #megusta #parati #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii #taller #seguidores

Miserablesgarage
Miserablesgarage
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Region: ES
Wednesday 04 March 2026 09:10:37 GMT
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diego.fs27
Diego F S :
lo mismo con el depósito de combustible 😂😂😂
2026-03-04 09:42:42
1
saulleg
Saulleg :
Buen tip, gracias 😐
2026-03-04 09:18:49
1
manuel.ramirez5374
MANUEL RAMIREZ :
😂😂😂😂😂
2026-03-04 09:41:46
1
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Yalan yalan
Yalan yalan
Đặt nhạc chuông liềng 😁 🍇Credit: 红小豆本豆 #douyin #xiaohongshu #tiếngtrung #hàihước #hàitrungquốc #subtitles #cliphai #subtiengtrung #fyp #xuhuong #cliphaihuoc #llanavietsub #douyin抖音 #viral #funnyvideos
Đặt nhạc chuông liềng 😁 🍇Credit: 红小豆本豆 #douyin #xiaohongshu #tiếngtrung #hàihước #hàitrungquốc #subtitles #cliphai #subtiengtrung #fyp #xuhuong #cliphaihuoc #llanavietsub #douyin抖音 #viral #funnyvideos
Follow @ministry_from_home to learn how to make more healthy food from home ! And save tons of money ! Sauerkraut: Nature’s Probiotic Powerhouse! 🥬✨ Ingredients: - 1 medium head of green cabbage (about 2-3 pounds) - 1-3 tablespoons of non-iodized salt (such as sea salt or kosher salt) Instructions: 1. **Prepare the Cabbage**: - Remove any damaged outer leaves of the cabbage, then cut the cabbage into quarters and remove the core. - Slice the cabbage finely using a knife, mandoline, or food processor. 2. Mix with Salt: - Place the shredded cabbage in a large bowl and sprinkle the salt over it. - Massage the salt into the cabbage for about 5-10 minutes until it starts to release its juices. 3. Pack the Cabbage: - Transfer the cabbage mixture into your fermentation container, packing it tightly as you go. Make your own brine ( 1 cup of filter water+ 1 tbsp of sea salt) if you don’t have enough juice to cover the entire jar. - Leave some space at the top (about an inch) to allow for expansion during fermentation. 4. Add Weight or use a whole cabbage leave to tuck it in - Place a weight on top or the cabbage leave on top to keep it submerged in its own brine. If using a jar, fill it with water to add weight. 5. Cover: - Cover the container with a cloth or loose lid to allow gases to escape while preventing dust and contaminants from entering. 6. Ferment : - Store the container in a cool, dark place (ideally around 65-72°F or 18-22°C) for 1 to 4 weeks. - Check the sauerkraut periodically, pressing down on the weight if necessary to keep the cabbage submerged. 7. **Taste and Store**: - Begin tasting the sauerkraut after a week. Once it reaches your desired taste and tanginess, transfer it to the refrigerator to slow down the fermentation process. Notes: - The longer you ferment, the tangier the sauerkraut will become. - Always use clean utensils when handling the sauerkraut to avoid contamination. #homesteading #guthealth
Follow @ministry_from_home to learn how to make more healthy food from home ! And save tons of money ! Sauerkraut: Nature’s Probiotic Powerhouse! 🥬✨ Ingredients: - 1 medium head of green cabbage (about 2-3 pounds) - 1-3 tablespoons of non-iodized salt (such as sea salt or kosher salt) Instructions: 1. **Prepare the Cabbage**: - Remove any damaged outer leaves of the cabbage, then cut the cabbage into quarters and remove the core. - Slice the cabbage finely using a knife, mandoline, or food processor. 2. Mix with Salt: - Place the shredded cabbage in a large bowl and sprinkle the salt over it. - Massage the salt into the cabbage for about 5-10 minutes until it starts to release its juices. 3. Pack the Cabbage: - Transfer the cabbage mixture into your fermentation container, packing it tightly as you go. Make your own brine ( 1 cup of filter water+ 1 tbsp of sea salt) if you don’t have enough juice to cover the entire jar. - Leave some space at the top (about an inch) to allow for expansion during fermentation. 4. Add Weight or use a whole cabbage leave to tuck it in - Place a weight on top or the cabbage leave on top to keep it submerged in its own brine. If using a jar, fill it with water to add weight. 5. Cover: - Cover the container with a cloth or loose lid to allow gases to escape while preventing dust and contaminants from entering. 6. Ferment : - Store the container in a cool, dark place (ideally around 65-72°F or 18-22°C) for 1 to 4 weeks. - Check the sauerkraut periodically, pressing down on the weight if necessary to keep the cabbage submerged. 7. **Taste and Store**: - Begin tasting the sauerkraut after a week. Once it reaches your desired taste and tanginess, transfer it to the refrigerator to slow down the fermentation process. Notes: - The longer you ferment, the tangier the sauerkraut will become. - Always use clean utensils when handling the sauerkraut to avoid contamination. #homesteading #guthealth
❤️#kashmir #rawalakot #mushtaqahmadkhan #ajkrightsmovement #london
❤️#kashmir #rawalakot #mushtaqahmadkhan #ajkrightsmovement #london
@mclivinho @djtopooficial #mclivinho #vaiprofycaramba#editingnews ・@editingnews.com Upload Method > @wizardftb1 #wizardftbluploadmethod
@mclivinho @djtopooficial #mclivinho #vaiprofycaramba#editingnews ・@editingnews.com Upload Method > @wizardftb1 #wizardftbluploadmethod
jan salfok sama sepatu yg brantakan itu ya🤭
jan salfok sama sepatu yg brantakan itu ya🤭

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