CHAE Fermentation Workshop

The Pidapipo Laboratorio is our new flagship store that’s also a lab for gelato flavour experimentation, a temperature-controlled room for chocolate making and a test kitchen for future flavours that may or may not make it onto the menu at all of our stores.

Pidapipo Laboratorio

Join us for an exclusive workshop with CHAE to make your own Makgeolli, taste the Korean Gelato Cups and continue your experience at home.

Pidapipó Laboratorio Fitzroy

Join Our Fermentation Workshop with CHAE!Curious about fermentation and bold new flavours? This hands-on masterclass with CHAE is the perfect introduction, whether you're a complete beginner or already a fermentation fan. As part of the Pidapipo &amp; CHAE Makers Series, this workshop is a unique opportunity to learn directly from Jung Eun Chae, uncovering the craft behind her makgeolli, tasting our three limited edition Korean gelato cups and gaining a deeper understanding of the partnership behind Makers Series N0.01.⁠In this immersive experience you will cover the basics of makgeolli, Korea’s traditional rice wine, including its cultural significance and key ingredients. You will then move into a guided and hands-on preparation to set up your own fermenting makgeolli to take home and then filter and bottle a fully fermented batch prepared by CHAE herself, leaving with your own finished bottle.To finish, you will enjoy a guided tasting of three limited-edition Korean gelato flavours - Makgeolli, Watermelon Makgeolli, and Mugwort - with an inside look at the inspiration and creative process behind them.On top of the practical fermentation knowledge and skills, you will leave with:<ul><li>A 3L glass jar containing the rice and nuruk mixture, which you will continue fermenting at home to produce your own finished makgeolli</li><li>A 500ml bottle of finished makgeolli that you will produce during the workshop</li><li>A tub of the three exclusive Korean gelato flavours: makgeolli, watermelon makgeolli and mugwort</li><li>A copy of Pidapipo co-founder Lisa Valmorbida's cookbook Gelato Eight Days a Week</li></ul>The workshop wraps up with a Q&amp;A, giving you the chance to connect, ask questions, and deepen your understanding. The class size is limited to 14 participants (ages 16+), ensuring an intimate experience.

Agenda

Introduction to the workshop with a brief overview of makgeolli, its cultural significance and explanation and preparation of key ingredients.

Welcome to CHAE fermentation Workshop

First you will mix and set up your own fermenting makgeolli in a 3L glass jar which you will take home to continue developing. Then you will work with a fully fermented batch prepared by CHAE hersef to learn how to filter and bottle makgeolli, leaving with your own finished bottle.

Making Makgeolli 

Enjoy the three limited editions flavours, learning how we transformed CHAE famous makgeolli and mugwort into Korean Gelato Cups.  The range features:

Makgeolli combines milk-based gelato and CHAE’s traditional makgeolli and glutinous rice, finished with puffed sweet rice for texture.

Watermelon Makgeolli builds on this using CHAE’s house-fermented watermelon makgeolli, served alongside fresh Victorian watermelon for a bright, refreshing finish.

Mugwort is a standalone gelato made with the herbal ingredient often compared to matcha, paired with chocolate granita, chocolate cookie crumb and a crisp wafer.

Korean Gelato Cups Tasting

Wrap up of our fermentation workshop and Q&A with Chae

Conclusion and Q&A 

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CHAE Fermentation Workshop

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CHAE Fermentation Workshop

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