Keep an eye out for mold if its not vacuum sealed. You seem to have it under control though nice job.
When cobbing without a vacuum mold is more likely to occur. You have to find the right balance between making sure the cob is not over dried after the initial 12 ~ 36 hours of 40C heat or fermentation won't happen as good as it should (or even not at all if it's too dry) and making sure the cob is not too wet during the next 30 days sealed in tightly wrapped cling wrap and a plastic bag or mold might happen.
Unwrap and check the cobs (just one from each batch is sufficient, no need to open all of them if they were made at the same time from the same buds) every few days then later every 4 or 5 days. If the cob feels slightly cold and damp then it's probably a good idea to let them air out for several hours in a mid to low RH room or until the cobs don't feel cold/damp obviously, do not use heat to dry them as it's too easy to over dry them). Smell the cobs when checking too, cobs that need to be a little drier will smell damp.
I have to laugh at you guys talking about trying cob making in manure and goat skins.......lol..I suggest getting good at cob making by using controlled heat/moisture/vacuum as per Tangwena's method then catch a goat and buy a shovel. I wonder that maybe cobs are not buried in clay or hard soil or under manure piles but are instead buried in very sandy soil, I also don't think that manure and urine from cattle play a role in the fermentation, the Malawian cob makers probably bury the cobs where they are safe which would be inside their walled compounds, the fact that their animals are kept there at night is probably incidental...but that's just me stoned musing about it.
There seems to be not that many videos about cobbing in Malawi on you tube and not that many first hand historical accounts of it when google searched (apart from ganja sites talking about Tangawena's method)...and what is out there is short on details. Some mention that cobs are buried, some accounts say the cobs are put in the ceilings of the huts. Some videos show the cobs being wrapped with damp but smoke-able early picked leafy bud then sold...has anyone seen videos from Malawi that show buried cobs?. I wonder if cobs were mostly buried in the ground to ferment or maybe this was not a common way of doing it but since it was documented once years ago so now everyone refers to it and says that's how it's done in Malawi?
anyway, one thing is for sure, Tangwena was a clever fella to work out how to make cobs with the lack of information that was out there. Tangwena please tell us about the first ones you made and how you got to perfect the method, that would be interesting.
and have you noticed lately that fermentation is "in" right now. Who knows, maybe Brad from Bon Appetit (a chef who does lots of fermentation..he's fun to watch) will make cobs on his show "It's Alive" in the future?
Last edited by HaHaHashish; 11-09-2018 at 03:45 AM..