I put it thru a processor, and refrigerated it to stay contemporary.It appears soaked,and doesn’t desolve really effectively.probably I would like a dry spice ginger? The taste wasn’t undesirable,even so 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, https://pink-salt-trick-recipe78877.gynoblog.com/37219244/the-basic-principles-of-pink-salt-trick-recipe