Wash kumquats under cold running water and strain in a colander.

With a sharp knife, slice kumquats into thin rounds.  Remove all of the visible seeds with the tip of a knife.  I like to use a small pairing knife for this.

Bring a medium-large pot of water to a boil.  Throw in the kumquat slices and cook for 2 minutes.  Transfer to an ice bath and cool completely.  

In a medium-large saucepot, combine sugar, water, vanilla, and candied ginger.  Bring to a boil and stir with a spoon until sugar is dissolved.  Reduce heat to a gentle simmer and add kumquats.  Cook for 45 minutes, stirring every 15 minutes. 

With a slotted spoon, transfer kumquats from the simple syrup to a parchment-lined baking tray.  In a 200° oven, cook for 2 hours.  This with dry the kumquats out.  

When the kumquats are completely cooled down, transfer to a bowl with sugar.   Coat in sugar and store in a mason jar.