Method
Peel and thinly slice the fresh ginger. Place in a heavy saucepan. Add just enough cold water to cover. Place over a moderate heat. Bring to a simmer and cook gently for about 30 minutes, until just tender. Drain, retaining the water. Weigh the cooked ginger. Measure an equal amount of castor sugar. Return the ginger to the pan. Add the sugar along with 3 tablespoons of the cooking water. Use a little more water if required. Turn up the heat. Bring to a boil, stirring often. Cook until the ginger is transparent and liquid all but evaporated. Reduce the heat. Continue to cook, stirring constantly, until almost dry. Remove from the heat. Place the cooked ginger into a bowl and allow to cool slightly. Toss in some more castor sugar to coat. Place between two sheets of greaseproof paper and allow cool completely. Store in an airtight jar. Use as required. Yummy.