500 g water for syrup, more for boiling the ginger
500 g granulated sugar for the syrup, more for serving
Cut the ginger into very thin slices, about 1 mm, using a very sharp knife. You can also use a mandolin, which is better for this type of slicing.
Put the slice ginger in a pot and cover with water.
Simmer for 5 minutes. Drain and refill the pot with fresh water. Boil for another 5 minutes. Drain and set aside.
Add the 500 g of sugar and 500 g of water to a medium pot.
Add the ginger slices.
Simmer for 5 minutes, until they soften and the water and sugar have thickened into light syrup.
There are 2 ways of serving candied ginger. The first way is to store it in the refrigerator in its syrup. Allow to cool before refrigerating. You can serve it on yogurt with some syrup. The second way is to let the syrup drain from the ginger slices and roll them in some granulated sugar. Dry on a wire rack and store in an air tight container. Serve as after dinner candy.