Acorns and Eat 'em Quotes

“After shelling, I put the acorns in the blender with water, (3 cups water per 1 cup acorns) and "liquefy" them. Make sure that you blend them until they are "finely" ground. YOU MUST GRIND THE ACORNS AND YOU MUST LEACH THEM. You'll use this same water to leach them. I keep acorns leaching in large-mouthed, quart-size canning jars, in the refrigerator. The blended meal will settle to the bottom. Every day for about at least a week, I pour the darkened water off and add fresh. The water will get clearer every day. This leaching process is done to remove tannic acid contained in the acorns. Be careful that you don't pour out your acorn meal.”
― Suellen Ocean, Acorns and Eat 'em: A How-To Vegetarian Acorn Cookbook