For 8 people
Peel the green ginger roots and then cut them into cubes.
Immerse the pieces in a saucepan filled with one liter of cold water. Drain, then cover again with cold water and bring to a boil.
Let it cook for 5 minutes once the water is boiling, then drain the ginger and repeat this step 2 times for very spicy ginger, or 3 to 4 times if you prefer it milder.
Drain again and place the ginger root pieces in a heat-resistant container.
Pour the 50 cl of water into a saucepan and add the sugar. Bring to a boil, then pour the resulting syrup over the ginger pieces.
Cover and let it steep for at least 12 hours. Then strain the syrup, boil it again for 10 minutes, and pour it over the ginger. Let it steep for 2 days.
Boil the ginger and syrup again for 5 minutes and let stand covered for 2 to 3 days.
Once your ginger becomes translucent, it's ready. Enjoy.
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