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Peel about 1 lb. of fresh ginger with a spoon.
Slice the ginger into ⅛" pieces.
Add the sliced ginger to a pot of boiling water and boil for about 30-35 minutes, until the ginger is slightly softened. Drain the ginger, reserving some of the liquid.
Weigh your ginger (it will decrease in weight), then add it back to the pot with an equal amount of granulated sugar by weight. Add in about ¼ cup of the reserved liquid per 1 lb of fresh ginger.
Bring to a boil, and stirring often, cook it down until the sugar dries out and crystallizes. This takes about 15-20 minutes. Once the syrup is mostly reduced, the crystallization happens pretty quickly, so keep a close eye on it. Keep stirring to break up the sugar and evenly coat the ginger.
Once it's crystallized, immediately transfer the ginger to a wire rack over a sheet pan to separate the sugar and the ginger. Let it cool. You can use the leftover sugar in baking, coffee, etc!