Wash the ginger well and remove the outer skin. Cut into 2 - 3 mm thick pieces and soak in plenty of water for 30 minutes.
Boil water in a pan, add the ginger, then drain. Do this 3 times. Add the drained ginger to a pot, top with the sugar, and heat.
Bring to a boil on medium heat at first, then reduce to low heat and boil, being careful not to burn (moisture will come out naturally, so don't mix it).
Once the ginger turns translucent brown, mix slowly until the sugar crystallizes.
Once the sugar has roughly crystallized, quickly move to a cookie sheet to cool (be careful as the sugar will be sticky).
Before it completely cools, spread out the ginger so that its not overlapping and allow to dry (if you like a sweet taste, top with granulated sugar).
Once they're completely dried, place in a storage container and store in the refrigerator.
Story Behind this Recipe
As this is the season for fresh ginger, I made this to stay warm.
When drying, please dry in a well-ventilated area away from direct sunlight, or dry with an electric fan. The sugar will become very sticky, so for cleaning your pot, boil some water while using a spatula to scrap it away. That's easiest.