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Cut the ginger matchsticks. Slice a thin layer off the bottom of the ginger knob to create a flat surface. Next, cut thin slices of ginger, lay them flat, and cut them lengthwise to create matchsticks.
Combine ginger, sugar, and 1 cup water in a small saucepan. Bring to a boil over medium-high, stirring to dissolve sugar. Reduce heat to medium-low, and simmer, stirring once or twice, until thick and glazy, about 20 minutes.
Strain syrup, and discard solids; let syrup cool completely, about 30 minutes. Store syrup in an airtight container in refrigerator up to 3 weeks.