Candied Ginger

1. Scrape the skin off the ginger using a spoon or vegetable peeler and cut into the thinnest possible slices.
2. Place the slices in a saucepan (use one with a lid) and cover with enough water to submerge them. Bring to a boil, then turn the heat down to medium-low, cover and simmer until tender (about 35 minutes). The slices will be a deeper shade of yellow and have a rubbery, translucent texture when done. Reserve ¼ cup of the ginger liquid drain off the rest.
3. Return the ginger to the pot along with the reserved liquid and the sugar. Bring to a rapid simmer over a high flame. Then turn the heat down to medium and continue to simmer the ginger, stirring frequently, until the liquid has evaporated and the sugar begins to crystallize (about 10 to 15 minutes).
4. Transfer the ginger immediately to a cooling rack or parchment-lined sheet pan. Spread in an even layer and allow it to cool until cool enough to touch. Discard the excess ginger sugar, or reserve for another use.
5. Feel relaxed by the aromatic smells coming from your kitchen.