Peel the ginger, and cut it all crosswise into thin coins. With a food processor running, drop in handfuls of the ginger-coins, alternating with the sugar. Process until it’s all finely ground.

Transfer to an appetizer-size slow cooker, then top off with a bit of water. Turn the slow cooker on and cook until golden brown, about eight hours. Stir a couple of times if you can; if you don't expect to be able to, then top with some extra water.

Store in refrigerator; this will last for quite a while.