I place it thru a processor, and refrigerated it to stay fresh new.It appears soaked,and doesn’t desolve pretty effectively.probably I need a dry spice ginger? The flavor wasn’t terrible,nevertheless the chunks weren’t so good.why doesn’t your recipe demand ginger? The pink hue in Himalayan pink salt arrives primarily from iron https://riverjvhal.ltfblog.com/36945192/getting-my-pink-salt-trick-to-work