Acorns can be leached in a shorter period by other methods, like constant water running through them, but I like to leach them in the refrigerator for at least a week. Leaching large quantities in big bowls or buckets is fine too, but difficult to keep refrigerated.
Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns:
suellenocean 