I set it thru a processor, and refrigerated it to remain new.it seems moist,and doesn’t desolve very effectively.probably I need a dry spice ginger? The taste wasn’t lousy,even so the chunks weren’t so terrific.why doesn’t your recipe call for ginger? Enable’s preserve it actual—this isn’t a superfood, nevertheless the Pink https://lorenzovitdo.bloguerosa.com/37120286/the-5-second-trick-for-pink-salt-trick-recipe