So, I've been soaking the acorns for about 5 days now.

[conuly]

I started off with a small batch, but I have some more I'll start soon... just as soon as I get a few more containers!

Cracking acorns is a major chore, as is getting them into little bits.. although that could be sped up with a food processor.

Changing the water isn't such a chore. You're supposed to change it *at least* twice a day.

The water turns a very pretty reddish brown. I'll take a picture later. It's funny, I expected it to be more, well, tan from the tannins, but it's more red than I picture the color tan as being. At any rate, the water is turning less and less red, and teeny sample tastes of acorns are coming out less and less bitter, so soon we should be ready to dry them and cook them!

Comments

[conuly]

I've heard that too, which is why I'm processing each type of acorn separately. Unfortunately, I have no idea what sort of acorn each of them is!

[oloriel.livejournal.com]

Well, as long as you remember what they looked like once you know which is the most tasty, the name doesn't matter too much, right? ;)

[conuly]

That's my thought!