1 cup fresh Kahili Ginger flowers
1 cup course kosher salt
1. Put the salt and the kahili ginger flowers in the bowl of a food processor. Pulse until kahili ginger flowers are broken down to desired size.
2. Pour the salt out on a baking tray lined with parchment paper, or a silicone baking sheet (don’t pour directly onto metal) and spread in an even layer.
3. Let sit on counter for 24 hours in a dry space. Transfer to a jar and enjoy!
Note: Feel free to play around with the salt to kahili ginger flower ratio! Not floral enough for you? Add more ginger flower! Too floral? Add more salt!