Quick Answer
Soak acorns for 24-48 hours to leach out tannins, then rinse and soak for another 24 hours to break down the starches. This process is crucial before grinding to ensure a palatable and nutritious meal.
Preparing Acorns for Grinding
Leaching tannins from acorns is essential to remove bitterness and make them edible. To do this, submerge acorns in water and let them soak for 24-48 hours. Change the water every 12 hours to ensure optimal leaching. This process can be accelerated by adding 1 tablespoon of baking soda per gallon of water, which helps break down tannins. After leaching, rinse the acorns thoroughly with fresh water.
Grinding Acorns
Once the acorns have been properly leached and rinsed, they are ready for grinding. A food processor or high-powered blender can be used to grind the acorns into a fine meal. If you don’t have access to these tools, you can also use a manual grinder or mortar and pestle to grind the acorns. The grind should be fine enough to easily mix with water, but not so fine that it becomes a flour.
Storing Ground Acorns
Ground acorns can be stored for several months in an airtight container, but it’s essential to keep them dry to prevent spoilage. You can also dehydrate the ground acorns to remove excess moisture and extend their shelf life. This can be done using a dehydrator or by spreading the ground acorns on a baking sheet and placing it in a low-temperature oven (150°F - 200°F). Dehydrated ground acorns can be stored for up to a year or more in airtight containers.
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