Step 1

Peel the ginger roots using a sharp kitchen peeler. Slice it into 1/4-inch thick slices. Some slices will be longer than others, but that's okay.

Step 2

Transfer the sliced ginger to a large bowl and sprinkle with the salt. Stir to coat. Let it sit for about 30 minutes. The ginger will become slightly softer, and you should be able to slightly bend the slices without them breaking.

Step 3

Rinse the ginger well. Fill a large pot of water and add the juice from half of the lime. Bring to a boil. Once boiling, add the ginger slices and boil for about 5 minutes. Drain the ginger and repeat this step once again.

Step 4

Drain the ginger and transfer it to a deep plate or mixing bowl. Add the sugar and stir to coat. Cover with plastic film and let sit on the counter overnight or for at least 12 hours.

Step 5

After 12 hours, the sugar will have melted and created a syrup. Add the ginger slices AND the syrup to a non-stick skillet. Heat over medium heat, stirring regularly, until the syrup starts to boil. Once boiling, keep stirring frequently until no more syrup remains (about 20 minutes).

Step 6

Once no more liquid is in the skillet, remove from the heat and keep stirring using a spatula (or chopsticks). After 3-5 minutes, the sugar will crystallize, and you will see some powdered sugar forming. Now, you can transfer the candied ginger to a cooling rack and let it cool completely before transferring it to an airtight container.

Step 7

Enjoy as a snack or in baked goods, salads, etc! Candied ginger will keep for up to 1 month stored in an airtight container at room temperature. After that, it tends to become a little bit firmer.