I too have tried this same exact method. Cooking longer, cooking shorter, the changing of the water either once OR several times, either adding more sugar or less sugar, tried adding honey, "that helped some" But if ginger is made by a manufacture what is their process of doing this?
I also noticed on YouTube an Asian women used her "pressure cooker" now that I have not tried. I do have my own pressure cooker. but the question is how long to cook it? the amount water & sugar used.
Has anyone else heard of using this unit? or how a ginger manufacture processes the ginger to sell at the super market. The bought ginger candy at the market is so tender you can almost cut it with a spoon.