Abstract: A method for making kimchi includes the steps of before the liquefied dressing is poured into raw materials for kimchi and the raw materials are fermented, an adjusted amount of dried red pepper powder is added to a liquefied dressing so as to adjust a pungent taste of kimchi, and liquefied juice of various fruits is added to the liquefied dressing so as to make various kinds of kimchi being suitable to the tastes of younger generations and foreigners. Further, it is possible to develop kimchi to a healthy fermented food being effective to alleviate geriatric diseases such as diabetes and hypertension by adjusting the amount or kind of the additives.