Curing Kumara at home
(Auckland, New Zealand)
I need a bit of help with my kumara. This is the second season I have grown these and I'm not sure how to cure them properly.
Last year my kumara went soft after a few months (apparently if they are cured properly can last 6 months). I have approx. 14kg so really need to work out a way to do it at home.
I've done some research and read that "immediately following the harvest, tubers should be kept at around 30o – 35oC and 85% humidity for 5 -7 days" - this sounds a bit difficult, is there a clever technique to be able to do this easily at home? Any help appreciated!