How to cook
Peel the ginger, grate it and chop it into very thin slices with a vegetable peeler. Put it in a pot and pour just enough water so that it lightly covers the slices.
Boil them over medium heat until they soften - about 30 minutes. Strain the liquid and ginger tea can be made from the water. Put the boiled ginger in a pot, add the sugar and water to boil the slices in syrup.
Boil them over high heat, while stirring at all times, until the syrup has evaporated almost completely. The slices of ginger are taken out and each slice is rolled in brown sugar.
Place them in a baking tray lined with parchment paper to dry well.
After half an hour they can be stored in a box with a lid and so the candied ginger can be stored for up to 3 months.