Peel (optional) and slice 1 pound fresh ginger about 1/8 inch thick.

Place the sliced ginger in a medium pot and add enough water to cover the ginger. Bring to a boil, reduce heat to a simmer, and cook for 30 minutes.

Reserve 1/2 cup of the ginger cooking water, then drain the ginger in a colander.

Return the drained ginger to the pot. Add the reserved 1/2 cup ginger water, 2 cups white granulated sugar, and a pinch of salt.

Bring the mixture to a boil, then reduce heat to medium and simmer uncovered, stirring occasionally, for 35–40 minutes or until a candy thermometer reads 225°F.

Drain the ginger in a colander set over a bowl to catch the syrup. (Reserve the syrup if you like.)

Arrange the ginger slices in a single layer on a cooling rack set over a baking sheet, separating the slices as much as possible. Let them cool for about 2 hours, until sticky but not wet.

Toss the cooled, sticky ginger slices in the extra sugar so they are coated all over.

Place the sugared ginger back on the cooling rack and let sit overnight to dry. If you are in a very humid area, dry the candied ginger in a food dehydrator or in an oven set to the lowest temperature (you may need to crack the oven door).

Store the finished candied ginger in an airtight container in a cool, dark place; it will keep for several months and can be frozen for at least 6 months.