The present invention relates to Kimchi and, more specifically, to a dried Kimchi of which the hot taste is adjusted and a manufacturing method thereof. The first aspect of the present application can provide dried kimchi which includes Chinese cabbages with red pepper powder of grain-size of 1.4-2.4 mm which contains 20-250 mg/kg of capsaicinoid and of which a water-containing rate is 7.0-8.5%. Additionally, the second aspect of the present application can provide the manufacturing method of dried Kimchi which salts Chinese cabbages, mixes the Chinese cabbages with seasonings including red pepper powder, and dries the mixed Chinese cabbages and which includes S1) a Chinese cabbage salting step (100) of producing salted Chinese cabbages to produce the salted Chinese cabbages of which the salinity is 1.4-1.8% S2) a Chinese cabbage seasoning producing step (200) of producing seasonings for the Chinese cabbages by using red pepper powder including 50% or less of red pepper grains of which size is 1.4-2.4 mm S3) a Kimchi mixing step (S300) which mixes the salted Chinese cabbages obtained via the S1) step with the Chinese cabbage seasonings obtained via the S2) step. According to the present application, the dried Kimchi with a characterized hot spicy taste without a loss of the mixed red pepper powder in a dehydration process and a loss of the hot spicy taste caused by the same can be produced. And, the dried Kimchi capable of being utilized for various cooking and the manufacturing method thereof can be provided as no repulsion for having the dried Kimchi exists, and colors of the dried Kimchi is excellent, and the original taste and smell of Kimchi can be maintained. [Reference numerals] (100) S1) Chinese cabbage salting step； (200) S2) Chinese cabbage seasoning step； (300) S3) Kimchi mixing step； (AA) Grinding materials； (BB) Producing anchovy broth； (CC) Making glue paste； (DD) Mixing red pepper powder； (EE) Washing Chinese cabbages； (FF) Dehydrating본원은 김치에 관한 것으로서,
