Start by peeling the fresh ginger root. You can use a spoon to scrape off the skin.
Slice the ginger into 1/8 inch thick pieces using a sharp knife or a mandolin for uniformity.
In a large saucepan, combine the sliced ginger with enough water to cover it. Bring to a boil over medium heat, then reduce heat and simmer for about 30 minutes.
Drain the water and return the ginger to the saucepan. Add 2 cups of sugar and a pinch of salt. Stir to combine, adding enough water to cover the ginger again.
Bring the mixture to a boil again, stirring occasionally to dissolve the sugar. Reduce heat to low and let simmer for another 45 minutes to 1 hour.
Use a slotted spoon to transfer the candied ginger to a cooling rack. Allow to cool for about 30 minutes.
Toss the cooled ginger pieces in extra sugar until well coated. Let sit for another hour to dry completely.
Transfer the candied ginger to a glass jar or airtight container for storage.
