Peel the ginger. Cut into cubes that are roughly the same size.
Cover with water and soak for at least 8 hours or overnight.
Drain the ginger and place in a saucepan and cover with water, bring to the boil and drain, repeat this two more times. On the third time, simmer the ginger until a sharp knife goes through it easily.
In a thick bottomed saucepan bring the sugar and the water to a boil, then turn down the heat a little so you have a rolling boil. Keep an eye on it and stir every now and then until the syrup thickens, 20 – 30 minutes.
Add the ginger and simmer for 10 minutes, cool completely before spooning into a sterilised jar (rinse the jar in very hot water, shake off any excess water and pop in the microwave on high for 1 minute).
Reprinted with permission of Sous Chef. To visit Sous Chef’s blog, click here.