Quick Answer
To rotate acorns during the leaching process, place them in a single layer on a tray or sheet pan, and every 4-6 hours, gently turn them over to ensure even water penetration and leaching of tannins.
Leaching Basics
To leach acorns, you’ll need a container or tray that allows for even water penetration. Place the acorns in a single layer, as stacking can cause uneven leaching and spoilage. Use a ratio of 1 part acorns to 2 parts water, and let it sit for 8-12 hours. This will help loosen the tannins, which are responsible for the bitterness.
Rotating the Acorns
After 4-6 hours, use a gentle stirring motion to turn the acorns over. This will help ensure that all sides of the acorns are exposed to the leaching water. You can use a spatula or a spoon to gently turn the acorns, taking care not to crush them. Repeat this process every 4-6 hours until the leaching process is complete.
Monitoring Progress
To determine if the leaching process is complete, taste a small sample of the acorns. If they still taste bitter, continue the leaching process until the bitterness is gone. You can also check the water for the presence of tannins, which will discolor it. When the water is clear or light brown, the leaching process is complete.
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