Drain ginger slices on a rack or in a colander to remove excess honey. This should take about 10 minutes. Then put about 3/4 cup of cane sugar in a bowl. Add honeyed slices of ginger and shake gently until coated.
Keep ginger slices in sugar for another day, shaking every couple of hours. Continue to shake gently until ginger no longer weeps through the dry sugar coating. Remove from sugar and store.
Store in a jar, covered tightly. Allow to cure for 1 week, for best flavor.
