Color enhanced SEM of bacteria used in the Korean dish kimchi. Image width: 25.6 micrometers. Magnification: 3,906x if the image is printed 10 cm wide. Kimchi is based on fermented napa cabbage supplemented with additional vegetables and spices. The cabbage is subjected to spontaneous fermentation by lactic acid bacteria present on the leaves. Undesirable microorganisms are removed by salt treatment of the napa leaves, a method of preparation similar to that of sauerkraut. Mostly globular cocci were found in the kimchi, shown here in the vicinity of a leaf stoma (a leaf orifice to allow gas and water exchange).