How do you make non-crystalized candied ginger?

[runcible spoon]

I've always liked the stuff you get at Trader Joes - it's soft and isn't coated in sugar, and always seems juicier than the crystallized kind you get everywhere else. I've never tried making either kind, but I've been meaning to give it a try. I know some of y'all have experience with this kind of thing, so I ask you: how do I get it soft and chewy instead of dry and crunchy? Any clues?

[bare]

try this recipe (http://www.davidlebovitz.com/archives/2008/12/candied_ginger.html), but follow the directions for storing it in it's own syrup, rather than draining and coating in sugar.