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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.