2) Peel the ginger root and slice into .5cm thick slices using a mandoline. Place into a 4L saucepan with the water and set over medium-high heat. Cover and cook for 35 mins or until the ginger is tender.
3) Transfer the ginger to a colander to drain, reserving 60ml of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 60ml water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallise, approximately 20 mins. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.