There are a lot of sites selling the kombucha mushroom online. It isn’t just a plain mushroom, it's a combination of those special yeasts and bacteria. It is put in the tea with sugar and held at room temperature for about a week as the yeast and bacteria turn the sugar and tea into alcohol and acids.
Kombucha tea is sour and slightly alcoholic when it is finished. It has a long history of use in China, Russia and Japan, and many claims of health benefits. However there has not been any good study to see if kombucha really does any or all of the things that are claimed. There are a variety of illnesses, including at least one death, connected to drinking home-brewed kombucha.
If you want to try kombucha, it's probably a lot safer to purchase a commercial product, since you're less likely to have any toxic contamination in that. Either way, don't expect it to cure your illnesses.
Frozen berries can be used in just about any recipe that calls for chopping or mashing the fresh berries. So they can be chopped for use in muffins, sweet quick breads, cakes or pancakes. Thawed berries often don't keep their color very well, so consider adding some red food coloring to the batter to enhance the strawberry appearance. Chop them while they're still icy, not completely thawed and mushy.
Frozen berries can be cooked down to make syrup or toppings. They can be thawed, mashed and stirred into whipped topping or whipped cream to use on or in cakes, for parfaits or on pies. Chopped frozen or mashed berries can be stirred into gelatin for a variety of desserts. If they're chopped, mixed and served while the berries are still icy, you can use them in a variety of fruit salsas to serve with grilled meats or fish.
Depending on how they were frozen, you may be able to make jam or jelly with them, too. If they were frozen without added sugar, they're ready to go for any jam or jelly recipe. Just let them thaw, measure and use according to the directions for the sweet preserve. However, if they were sugared before they were frozen, you'd have to know the exact amount of sugar that was added to the fruit to be able to adjust for it in your recipe. And you'd have to use liquid pectin, not powdered. With liquid pectin, the sugar is added first, and since the fruit is already sugared, it will work. If you put the sugar in first, before the dry pectin, it's likely to not gel properly.