Rinse the ginger root and peel off the skin using a vegetable peeler or spoon.

Slice the peeled ginger into thin coins or strips.

Pour 4 cups of cold water into a large pot and heat over high heat until steaming.

Add the sliced ginger to the pot before a full boil to preserve fresh flavors.

Once boiling, reduce heat to medium and simmer gently for 8 to 10 minutes.

Stir in 1/2 cup packed brown sugar and a pinch of salt, and cook for an additional 1 to 2 minutes until dissolved.

Taste and adjust sweetness or ginger intensity as desired.

Strain the tea through a fine mesh strainer or cheesecloth into a serving container.

Pour hot salabat into mugs and serve immediately.