I place it thru a processor, and refrigerated it to stay contemporary.It appears damp,and doesn’t desolve incredibly nicely.possibly I need a dry spice ginger? The flavor wasn’t bad,nevertheless the chunks weren’t so fantastic.why doesn’t your recipe demand ginger? The pink hue in Himalayan pink salt arrives mainly from iron oxide, https://charliebqcoz.thechapblog.com/37249814/getting-my-pink-salt-trick-recipe-to-work