I set it thru a processor, and refrigerated it to stay refreshing.it seems wet,and doesn’t desolve incredibly properly.maybe I need a dry spice ginger? The style wasn’t lousy,but the chunks weren’t so good.why doesn’t your recipe demand ginger? By replacing processed desk salt with Himalayan pink salt, consuming pink salt https://pinksalttrickrecipe12222.bloggactivo.com/37409040/what-does-pink-salt-trick-recipe-mean