I was curious if you could help me figure out the proper conversion from Kansui powder to Kansui liquid (Koon Chun bottle). Interestingly enough, I have a bottle of the liquid but almost any and all recipes anywhere on line are built under the consideration that one cannot find the liquid. For instance, Ivan Ramen book recipe is 10g of Kansui powder.. what would that equate to when using the bottled liquid in a recipe?