I set it thru a processor, and refrigerated it to stay clean.It appears wet,and doesn’t desolve really very well.maybe I need a dry spice ginger? The flavor wasn’t lousy,but the chunks weren’t so terrific.why doesn’t your recipe call for ginger? The pink hue in Himalayan pink salt arrives mainly from https://pink-salt-trick-recipe90999.onesmablog.com/pink-salt-trick-recipe-options-79299183