The windrows must be turned daily to mix dry air into the wild rice to prevent the fermentation process from getting out of hand. This is done by machine [left] or by hand [right].
When curing takes place, the wild rice kernel inside the hull turns black - the characteristic colour of wild rice sold in stores.

Also, the hulls around the kernels begin to loosen during the curing process.
Photo by Dark Horse Studio with permission from Northern Lights
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