Frost to Frost · stage 9 of 9
Cure
Dry slow in the 60°F / 60% humidity range for 10-14 days, then jar and burp daily for the first week, tapering to weekly. Eight weeks minimum before judging the final product.
Common mistakes at this stage
- Drying too fast in a warm, dry room — it locks in a harsh, hay-like taste no amount of curing fixes later.
- Opening jars too often in week one, which is the opposite problem and lets too much moisture escape.
