I set it thru a processor, and refrigerated it to remain new.it seems damp,and doesn’t desolve pretty effectively.maybe I want a dry spice ginger? The style wasn’t lousy,however the chunks weren’t so good.why doesn’t your recipe demand ginger? That’s why Plenty of people employ the pink salt trick recipe as https://sergiohwise.blogtov.com/18888143/pink-salt-trick-fundamentals-explained