Put the ginger in a heavy-bottomed saucepan and cover with water, adding more to allow for evaporation. Bring to a boil and partly cover with a lid. Boil gently until the ginger is almost cooked but slightly al dente, 1 hour. (The time will vary slightly depending on the freshness of the ginger.)
Drain the ginger and weigh it. Measure out the same weight of golden caster sugar. Put the ginger and sugar into the saucepan with 2 tablespoons water. Bring to a boil, and then simmer over medium heat, stirring with a wooden spoon until it starts to go gloopy and the ginger becomes transparent, about 20 minutes.
Reduce the heat and keep stirring until it starts to crystallize and easily piles up in the middle of the pan.
Meanwhile take a large, deep, baking sheet and sprinkle caster sugar on it. Tip the ginger into the baking sheet and shuffle it around in the sugar. Separate any clumps of ginger pieces. Place in a sterilized jar.
Chew on a piece of crystallized ginger when you feel nauseated.
Keep in a cool place for 3 to 6 months.
The content of this program is for entertainment purposes only, and is not intended as medical advice. Always consult a professional healthcare provider before trying any form of therapy or if you have any questions or concerns about a medical condition. The use of natural products can be toxic if misused, and even when suitably used, certain individuals could have adverse reactions.
Recipe courtesy of James Wong