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Afghan-style grape preservation using mud and straw.
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Previously:
https://www.homemadetools.net/forum/...823#post148378
https://www.homemadetools.net/forum/...282#post169303
https://www.homemadetools.net/forum/...649#post167045
https://www.homemadetools.net/forum/...743#post167340
Given that the container may be slightly porous I wonder how long they would stay edible while still hydrated? Drying into raisins would be more efficient.
He says they stay fresh for four month. They do this with grapes harvested at the end of the grape season to extend the season.
He is not speaking Afghani by the way.
My take is the porosity probably allows methane gases to escape while allowing just enough humidity, which is exactly how what these new keep fresh bags work