Fresh organic ginger costs twice as much as the non-organic variety and requires half the effort to process — because the outer skin is almost paper thin and comes off more easily. It yields a bonanza of goodies for true ginger heads.
Using the rounded edge of spoon, scrape off skin from ginger. Slice ginger into 1/8 inch sections.
Place ginger in a well-seasoned skillet with 4 cups water. Broil to a boil and cook until tender, about 30 to 35 minutes. Pour into a colander over a container. Reserve liquid.
Return ginger to skillet, add sugar plus 2 oz. water. Stir until ginger is evenly coated. Bring to a boil. Reduce heat and continue stirring frequently until sugar begins to crystallize, about 30 minutes. Remove from heat, separate sections and place on baking sheet to cool. Dust with salt.