After 3 days of almost anaerobic sweating and fermenting, I open the bag and get the dank smell of fermenting sugar cane and gherkins or capres. Overpowering yet sweet in nature. Left cobs to surface dry before revac-sealing. Will leave to cure vacsealed inside cob for 1 more week before first sample and final vacuum seal for at least a month. More schlep compared to air / jar cure, however, if this method results in a viable edible product, then I'm sold, and may reduce my ingestion by smoking.