Vegetable leathers result from the fermentative transformation of fruits, vegetables, and plants, which are then dehydrated to freeze a moment in the acidification process and suspend the matter in time. The action of microorganisms leaves its mark: vibrant, marbled, or diffused colors, and concentrated, complex flavors. The material stabilizes while preserving live probiotics and the memory of the processes it has undergone. These edible membranes thus capture a stage in the metamorphosis of living organisms, a space between transformation and preservation.