Candied ginger

500 g fresh ginger and peeled
500 g brown sugar or granulated
water

Peel the ginger with a potato peeler or with the tip of a spoon.

Cut into slices or cubes

Boil ginger for 20-30 minutes, until it is tender.

Put the ginger in a saucepan, cover with water, add sugar and cook slowly, stirring, especially at the end when the water will be absorbed almost completely.

Spread the candied ginger in a sheet of baking paper and let cool.

Mix with other brown sugar.

NB The water from the first boiling, is an excellent anti-inflammatory tea, then you can use either hot or cold, perhaps adding a little honey.