Peel the ginger root with a spoon (it's easier than a peeler). Slice on a mandolin or cut into cubes.
Add the ginger to a saucepot with the 3 cups of water. Boil the ginger for 20 minutes until the ginger is more pliable.
Strain the water from the ginger and hold the ginger in the bowl. Add the water back to the pot and add 3 cups sugar. Add the ginger and bring to a boil. Reduce the sugar water to a simmer and allow to reduce by 1/2.
Simmer for 30 minutes. Strain ginger from liquid. Reserve liquid. Place ginger pieces on a cooling rack and let them dry for 1 hour.
Toss ginger pieces in granulated sugar until coated and dry completely. Store in an airtight container like a mason jar.
Reserve the syrup in a separate mason jar (you've made ginger simple syrup).
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