How should I store this 350 g pack to keep the salt free-flowing and fresh for daily use?

Himalayan pink salt is chemically stable and does not expire, but its coarse crystal structure makes it hygroscopic — it readily pulls moisture from humid air, which causes surface dampness and eventual clumping. To keep the 350 g pack free-flowing: transfer the salt to an airtight container (glass jar with a rubber-gasket lid, ceramic canister with a tight seal, or a BPA-free plastic container with a snap-lock lid) immediately after opening the original pouch. Store the container in a cool, dry cupboard away from the stove, dishwasher, or sink where steam rises. Avoid the refrigerator — temperature swings create condensation inside the jar. If you prefer a salt cellar or open dish for pinching, fill only a small amount (enough for a week) and refill from the sealed master container. Should clumps form, they are harmless: break them up with a fork, spread the salt on a baking tray, and warm in a 50 °C oven for 10 minutes, or simply crush clumps between clean fingers when measuring. The pink colour comes from stable iron oxides and will not fade. No anti-caking agents are added, so occasional attention to humidity is the only maintenance required.