Peel and Slice the Ginger:
Use the edge of a spoon to peel the ginger skin off easily. Then, slice the ginger into thin, even pieces, about ⅛-inch thick. You can use a mandoline or a sharp knife. Slice into rounds or strips based on your preference.

Boil the Ginger:
Place the sliced ginger into a pot of boiling water. Cover and boil for 30 minutes to soften and mellow the spicy bite. After boiling, drain it in a colander placed over a bowl, reserving the water.

Simmer in Sugar Syrup:
Return the ginger to the pot. Add 2 cups of the reserved ginger water and 2 cups of sugar. Bring to a boil, then reduce to a simmer. Let it simmer for 30 to 35 minutes, stirring occasionally, until most of the syrup is absorbed and the ginger becomes translucent and tender.

Drain and Cool:
Once done, drain the ginger again—this time saving the ginger syrup for later use (great in tea or cocktails). Spread the ginger pieces in a single layer on a cooling rack set over parchment paper and let them cool for 30 minutes.

Sugar Coat the Ginger:
While still sticky, toss the ginger pieces in a bowl of granulated sugar until evenly coated.

Dry and Store:
Lay the sugar-coated ginger on a parchment-lined baking sheet to air dry completely—overnight is ideal. Once dry, store it in an airtight container for up to a month.