Curing & Fermentierung von Chili – Schritt-für-Schritt Anleitung für maximale Qualität
Correct Curing und Fermentieren von Chili ist der entscheidende letzte Schritt nach der Trocknung. Erst durch eine kontrollierte Nachreifung entwickeln Chili blüten ihr Full flavour, a Mild smoke quality and their Optimum effect.
Without correct curing, there is a risk of Hay odour, Scratchy throat and Flavour loss - even with perfectly grown plants.
In dieser Anleitung zeigen wir dir praxisnah, wie du Chili professional curd and ferment, without the risk of mould and without any loss of quality.
With these instructions, you will raise the quality of your harvest to a significantly higher level. We promise!
Why is curing so important?
During curling, undesirable plant substances such as Chlorophyll and sugar residues slowly degraded. At the same time Terpenes and cannabinoids, what to:
more intense flavour
more pleasant odour
uniform effect
better shelf life
leads.
In short: Curing macht aus gutem Chili erst wirklich hochwertiges Chili .
The most important basics for successful curing
The following conditions must be met for optimum results:
Temperature: 18-22 °C
Humidity: 60-65 % RH
Darkness: Protects terpenes from degradation
Gentle air circulation: No drying out
Time & patience: at least 2-4 weeks
A stable microclimate is crucial here - strong fluctuations lead to loss of quality or mould.
Curing & fermentation - how the process works
- After drying the buds are placed in a controlled environment
Residual moisture is distributed evenly within the flowers
Biochemical degradation of chlorophyll begins
Flavour and structure improve over weeks
Result: mild smoke, no hay odour, full terpene profile
The slower and more controlled this process is, the higher the quality of the end product.
