I place it thru a processor, and refrigerated it to remain fresh new.it seems wet,and doesn’t desolve quite perfectly.maybe I need a dry spice ginger? The style wasn’t poor,even so the chunks weren’t so terrific.why doesn’t your recipe demand ginger? The pink hue in Himalayan pink salt will come mostly https://johnathanuitep.ka-blogs.com/91481608/the-greatest-guide-to-pink-salt-trick