I put it thru a processor, and refrigerated it to stay new.It appears damp,and doesn’t desolve quite very well.probably I want a dry spice ginger? The flavor wasn’t poor,nevertheless the chunks weren’t so excellent.why doesn’t your recipe demand ginger? Allow me to get you to the journey, one which started https://travisanyjs.bcbloggers.com/37264458/the-5-second-trick-for-pink-salt-trick-recipe