Ingredients:

  • 1 lb fresh ginger root
  • 2 cups granulated white sugar
  • 2 cups filtered water
  • 1 pinch sea salt
  • 1/4 tsp cream of tartar
  • 0.5 cup granulated white sugar for coating

Instructions:

  1. Peel the ginger root using the edge of a spoon to remove the skin while preserving the flesh.
  2. Use a mandoline slicer to cut the ginger against the grain into uniform 1/8th-inch thick rounds.
  3. Place the ginger slices in a heavy-bottomed pot and cover with water. Bring to a boil and simmer for 30 minutes to soften the cellulose fibers. Drain the water.
  4. In the same pot, combine 2 cups sugar, 2 cups filtered water, sea salt, and cream of tartar. Bring to a simmer.
  5. Add the blanched ginger to the syrup. Simmer until the ginger becomes translucent and the syrup is thick.
  6. Drain the ginger through a fine mesh strainer, reserving the syrup for other uses.
  7. Toss the warm ginger slices in the extra 0.5 cup of sugar until well-coated.
  8. Spread the slices on a wire cooling rack and allow to dry for 2 hours until set.