Salt choice is significant with fermented foods. You want to avoid processed salts like table salt and iodized salt as they contain additives that can inhibit fermentation. Normal fine grained sea salt or pickling & canning salt is ok as long as it is additive free, meaning it doesn’t contain anything other than salt, such as anti caking agents or preservatives. Don’t use Kosher salt or other large grained salts as they don’t dissolve as easily as a fine grained salt and can also contain additives. Your best salt choices are those that are fine grained, dry and mineral rich, such as pink Himalayan, Celtic and Redmond Real Salt.
Adjust the ginger levels to your taste: the lesser amount will have a more subtle ginger flavor, whereas the larger will have more of a spicy kick. Totally up to you!