I place it thru a processor, and refrigerated it to remain clean.it seems moist,and doesn’t desolve quite nicely.perhaps I want a dry spice ginger? The flavor wasn’t poor,though the chunks weren’t so excellent.why doesn’t your recipe demand ginger? of pink salt? We’re digging into why it’s pink, exactly where it https://pink-salt-trick66665.eedblog.com/38534732/the-basic-principles-of-pink-salt-trick-recipe