I place it thru a processor, and refrigerated it to remain fresh.it seems wet,and doesn’t desolve really well.maybe I need a dry spice ginger? The style wasn’t lousy,but the chunks weren’t so wonderful.why doesn’t your recipe call for ginger? of pink salt? We’re digging into why it’s pink, in which https://pinksalttrick92222.blogvivi.com/38977258/how-pink-salt-trick-recipe-can-save-you-time-stress-and-money