Candied Ginger

Place ginger slices into a saucepan. Cover with cold water, add a pinch of
salt, bring to a boil, reduce heat and simmer for 30 minutes. Then drain
the ginger, rinse under cold water and drain again. Repeat this process 3
more times, each time using cold water and another pinch of salt. Return
ginger to saucepan, and add 4 cups of water and 1 cup of sugar. Bring to a
boil. Lower heat and simmer until a thick syrup coats the ginger (1 1/4
hrs). Sprinkle a 1/4 inch layer of sugar in a small baking dish. Using a
fork, transfer ginger slices to sugar, turning to coat them well. Cool
coated slices on a wire rack for at least an hour. Store airtight (will
keep for several months).