I place it thru a processor, and refrigerated it to remain clean.It appears moist,and doesn’t desolve very properly.possibly I want a dry spice ginger? The taste wasn’t undesirable,although the chunks weren’t so good.why doesn’t your recipe demand ginger? of pink salt? We’re digging into why it’s pink, wherever it emanates https://pink-salt-trick-recipe99999.creacionblog.com/38142869/pink-salt-trick-no-further-a-mystery