Beyond Sauerkraut: Tempeh, Miso & Shoyu

Go beyond fermented vegetables and into the world of grains and legumes with Gabe Garms, founder of Creative Koji. In this hands-on deep dive, you'll learn to make tempeh, miso, and shoyu-style sauce from start to finish. Transform simple ingredients into flavorful foods through controlled fermentation. Gabe will demystify multi-step ferments, share how to build an affordable home incubation system, point you to reliable starter cultures, and help you avoid common pitfalls. Sample each ferment, then leave with the confidence to keep experimenting at home. Hands-on.

Hands on. All cooking classes provide tastings of dishes prepared in class.

Parking is available behind the Connections classroom. When pulling in from E. Holly St., drive down the alley between the classroom and the Shell gas station; you will see the parking lot on the left. If it is full, you can park at Hammerhead Coffee after 3 p.m.