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House of Ryu

柳 House of Ryu
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Small-Batch · Dallas, TX

Bends. Never breaks.

Kimchi fermented the way our family always has: full flavor, real time, no shortcuts. Named for my mother’s family, Ryu, the willow.

Find Us at the Market
Our Story
A woman in hanbok preparing napa cabbage beside traditional onggi fermentation jars
Louis Here

Still the same kid at the sink.

That’s me, years ago, elbow-deep in kimchi paste in my mom’s kitchen. I didn’t know it then, but that sink was the start of all of this.

House of Ryu isn’t a rebrand of something old. It’s just me, still doing what I loved doing as a kid, now with a name that means something: Ryu, my mother’s family, the willow.

A weeping willow tree beside a pond, with a traditional Korean pavilion in the background
Our Story

Half Korean, all in.

Growing up half Korean, kimchi was proof of where I came from. My mom was, and still is, an incredible cook, and whenever she made kimchi, it was the thing my friends couldn’t stop asking about.

After school, it was my snack. On hard days, it was my comfort. A little bit straight from the jar, and everything felt more okay.

"House of Ryu" comes from my mother's family name, Ryu, meaning willow. A tree known for bending without breaking. That's what good kimchi is too.

The Process

Nothing rushed.

Real fermentation takes real time. Here’s what actually happens between cabbage and jar.

DAY 00

Salt

Napa cabbage brined by hand until it softens completely.

DAY 00

Season

Rice porridge, gochugaru, garlic, and pear folded into a proper paste.

DAY 00

Pack

Every leaf coated by hand, packed tight into the jar.

DAY 02–07

Ferment

Left to develop at room temperature. Tasted and tested daily.

DAY 07+

Ready

Chilled to slow things down, right at its peak.

Find Us

Currently pouring in Dallas.

We’re just getting started. Follow along as we add markets, shops, and pop-ups around DFW.

Dallas Farmers Market — The Shed

SAT–SUN

Koreatown Pop-Ups

SOON
Community Tastings
BY REQUEST

Get the first jar.

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