Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Help please! Looking for a Chinese pickle jar in northern New Jersey


Recommended Posts

In another thread, one of our members @scott123 said that he is looking for a Chinese pickle jar. Similar to this:

chinese-pickle-jar-open.jpg.3b42d185bca666a7697e70099c9b87f9.jpg

Or this:

41fPVoNz1dL._AC_SY580_.jpg.4101af091aad47ab89a1a101e32a4f9e.jpg

Since we have a lot of members in the New Jersey, New York, Philadelphia area, I thought someone might be able to help him out.

My little Chinese restaurant supply has a whole range of different types and sizes but unless he is planning to take a vacation to Costa Rica soon, that doesn't help a bit.

  • Like 1
Link to comment
Share on other sites

https://www.wokshop.com/newstore/product/unique-pickling-jar/

 

Though they are nowhere even close to what you might be looking for, I've heard that both Korean and Japanese people make pickles too.  Perhaps H Mart or Mitsuwa might be of help.

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

Posted (edited)
8 minutes ago, liuzhou said:

 

I'm in the wrong business! They are about $3 here!

They're about the same price if he orders one on Alibaba. The only problem is, he would have to order a thousand of them.

Edited by Tropicalsenior (log)
Link to comment
Share on other sites

Posted (edited)

I just did the arithmetic and if he orders 1000 from Alla Baba, keeps 2, and sells the rest on at $48, $1 less than the other guy, before shipping and handling he would clear $45,429.

Edited by Tropicalsenior (log)
  • Haha 4
Link to comment
Share on other sites

Posted (edited)
10 hours ago, Tropicalsenior said:

In another thread, one of our members @scott123 said that he is looking for a Chinese pickle jar. Similar to this:

chinese-pickle-jar-open.jpg.3b42d185bca666a7697e70099c9b87f9.jpg

Or this:

41fPVoNz1dL._AC_SY580_.jpg.4101af091aad47ab89a1a101e32a4f9e.jpg

Since we have a lot of members in the New Jersey, New York, Philadelphia area, I thought someone might be able to help him out.

My little Chinese restaurant supply has a whole range of different types and sizes but unless he is planning to take a vacation to Costa Rica soon, that doesn't help a bit.

 

Albeit Princeton is considered central Jersey:

 

Chinese, Western Han dynasty (206 B.C.–A.D. 9), Storage jar, 1st century B.C. Earthenware with painted decoration, h. with lid 55.0 cm, diam. 37.2 cm. Museum purchase, Fowler McCormick, Class of 1921, Fund (y1986-111 a–b)

 

 

Forgive me, I cannot make the link work, but it looks like a nice pickle jar.

 

 

Edited by JoNorvelleWalker (log)
Link to comment
Share on other sites

21 hours ago, liuzhou said:

Now, here's a pickle jar for you. Outside a local restaurant.

 

794645279_jar1024.thumb.jpg.bcc5f5deed57086ac36e1a5df333882a.jpg

 

Just over 4ft tall.

Wow. I remember seeing those as transport/storage jars for thousand year eggs and other dry ferments a zillion years ago. Sadly, they were replaced by styrofoam and plastic packaing. 

 

They were much more attractive than what we have today.

 

 

Link to comment
Share on other sites

Posted (edited)

While at another topic about Chinese pickles and preserves, liuzhou just made me aware of this discussion.  The thing about Chinese jars is that that funny looking top is to put water in to form a kind of fermentation lock.  With the water and lid in place, the contents are protected from contact with outside air while letting gasses escape by bubbling out through the water.  I recently made one for my own use. Making a one-off  one on the potters wheel would take a few weeks, at least to complete.  That accounts for the price, I imagine, plus postage.  May I suggest a more practical way?  They make fermentation locks for wide mouth Mason jars for making kraut and other fermented vegetables. Do a search for fermentation locks.  The ones I have used are from Nourished Essentials.

20210708_065031.jpg

Edited by Norm Matthews (log)
  • Like 3
  • Thanks 3
Link to comment
Share on other sites

  • 2 weeks later...

You won't have any problems finding Chinese pickle jars over the bridge in Manhattan Chinatown.  You will find housewares and ceramics stores by walking anywhere, but there is one in particular on the south side of East Broadway between the Manhattan Bridge (Market St.) and Allen St. There is another place on the east side of Bowery just north of Canal St., and several on west side of Bowery between Grand St. and Doyers St.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By TdeV
      Pork Belly which is vacuum sealed and was sous-vide-d for 48 hours. It's been sitting in the fridge for a few months, not in the meat drawer (which is close to freezing).
       
      I was thinking of putting it (still wrapped) in the Anova Oven at sv temperatures to get warm, and then opening the bag.
       
      If it still smells okay, can we eat it?
    • By ShylahSinger
      Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
    • By cc.canuck
      I'm relatively new to chocolate making but now that I've finally got the hang of tempering (by hand using the seeding method) I'd like to work on incorporating less air during the process.
       
      I mainly make bars at the moment so I can tap out air bubbles after filling but I want to start making dipped biscuits and that's not going to work! I've watched oh so many videos of people stirring their chocolate while tempering and can't pick up any nuances that make their process different to mine, though they clearly have significantly less air in their mixture.
       
      Any ideas how I could fix this problem or should I consider incorporating air bubbles into my biscuit design?
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...