1 lb fresh ginger root
Carefully peel ginger root and slice into thin slices. Place ginger root in a medium saucepan, add enough water to cover ginger root and cook at medium low heat for 30 minutes. Drain water and weight ginger root on a scale. Return to saucepan and add the same weight in sugar, using the scale to weight the sugar. Add 3 tbsp of water and bring to a boil, stirring frequently to prevent burning. When the ginger is transparent and the liquid has nearly all been cooked off, remove from heat. Toss ginger with enough sugar to coat the ginger. Store in airtight container, such as a canning jar for gift giving. Ginger will keep in airtight container for up to three months.
When you make your tag to attach to ginger, make sure to include a note that ginger must be stored in the airtight container for up to three months. If you are making it several weeks before giving, you might want to put an expiry date on it instead, so the dating is accurate.