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Tea mushroom


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Kombucha is a sweet drink made by fermentation. Usually kombucha has a sweet and sour taste. The strength of the tea flavor can be controlled by the number of tea bags added to the water. Kombucha can be purchased at most health food stores, as well as at some grocery stores and in the organic food department. The following tips will help you grow Kombucha at home.

Useful properties of Kombucha

The beneficial properties of Kombucha for the body are a combination of two types of microorganisms - acetic bacteria and yeast. In addition to acetic acid, it contains malic, lactic, citric, and phosphoric acids. Medusomycete contains trace elements, minerals, enzymes, lipids, which have an excellent effect on the digestive system and contribute to the cure of various diseases.

With the help of a healing drink infused with Kombucha, they treat gastritis, ulcers, various lesions of the intestine, liver, gall bladder. It helps with hypertension, normalizes blood flow and blood pressure in the vessels. Thanks to the drink, headaches and migraines disappear. It significantly enhances immunity and creates protective barriers to the body.

The beneficial components of Kombucha have a beneficial effect on the treatment of colds and respiratory infections. With sore throat, you can quickly cope with gargling with an infusion of jellyfish. And with a runny nose - douching or instillation of a healthy liquid diluted with infusion of pharmacy chamomile.

Kombucha lotions save from furunculosis, quickly heal wounds and burns, and restore skin integuments. This miracle of nature is an excellent cosmetic product. It improves the external and internal condition of the skin and promotes its rejuvenation. A positive effect is created by the tea infusion of the fungus on the hair structure, making them beautiful and healthy.

Kombucha drink is an excellent restorative and tonic. It is especially useful after a bath, sauna, massage and cosmetic procedures. With it, you can quickly restore strength after prolonged physical exertion, active sports.

Kombucha: contraindications

The spectrum of activity of the Japanese mushroom is wide. However, before using it for treatment at home, you need to consult a doctor about the use of Kombucha. This “plant" has few contraindications, but they are. These include:
Increased acidity of the stomach,
· Some types of fungi.

Although even with these diseases, you can use infusion of Kombucha, if done carefully.
1. Do not use a “young”, non-fermented or non-infused product.
2. Do not drink their food.
3. Do not eat on an empty stomach, but drink half an hour after eating.
4.Dilute the drink with a small amount of boiled water or infusions of herbs.

When using an infusion of yeast-like fungus, it should be borne in mind that it contains sugar and acids. They promote the growth and stratification of kombuchi (the American name), allow it to interact with tea, on the basis of which they create a drink.

How to grow Kombucha from scratch: the secrets of cooking kombucha

At all times, Kombucha (another name is the honey-like zoogley) is considered an elixir of immortality and health, it treats various diseases, and is used as a prophylaxis. The Japanese call it "sea kale", and it looks like a jellyfish of brown-pink and white-yellow hue, which has a loose lower part and a smooth surface. Such an organism - a symbiosis of acetic acid bacteria and yeast - is called a medusomycete. It produces a wonderful sweet and sour drink - kombucha, which is similar to kvass from tea and perfectly quenches thirst even in the heat, enriching the body with vitamins.

How to grow Kombucha from scratch, we will consider in this article in several options for its preparation, which we will discuss below using photos and video material.

Growing from tea from scratch

It’s absolutely easy to grow Kombucha itself. For a nutritious and optimal environment, which is necessary for the origin and cultivation of this miracle, you will need:

  • A glass jar of 3 liters, pre-washed with baking soda,
  • Cool boiling water - ½ liter,
  • Sugar - about 7 tbsp. spoons
  • Black tea - 5 tbsp. spoons
  • Gauze fabric.

  1. Let's make a brew of boiling water and black tea, add granulated sugar, mix thoroughly. When it cools, filter through a gauze filter into a jar,
  2. Cover the contents with two layers of gauze, put in a dark and warm place, preferably in the kitchen, and wait 1.5 months,
  3. In ten days, the starter in the container will give vinegar and, if in a week this smell disappears, then the product has formed correctly,
  4. After a certain time, a mushroom film forms on the surface, which will more and more resemble a multilayer pancake with a mucous base,
  5. The resulting "young organism" is neatly transferred to another container with weak tea leaves. Somewhere in 5-6 months it will get stronger, and with its help it will be possible to prepare a miraculous "elixir" daily. Monthly it is washed with warm water.

Kombucha growing on apple cider vinegar

The benefits and harms of Kombucha have long been known in the days of the Soviet Union. Our mothers and grandmothers were happy to grow this miracle.

  1. Sour apples (pure) we rub together with a core on a coarse grater. The finished product should be about 400 grams,
  2. We take a clean three-liter jar, put the apple mass in it and fill it with cooled boiled water,
  3. Add 150 g of honey and a 15-gram packet of yeast,
  4. Put the container open in the dark, and mix the contents every day,
  5. After 10 days, squeeze the composition through a multilayer gauze, pour the liquid into another jar, which we cover with a cloth, and remove for 2 months,
  6. At the end of the cooking process, the composition in the dishes brightens and a zoogley with several layers is formed at the top. It must be transferred to a clean container with sweet tea and do everything further, as in the previous method.


  • 1 What is Kombucha
  • 2 Where to get Kombucha
  • 3 How to grow Kombucha from scratch.
    • 3.1 Growing black tea mushroom
    • 3.2 Growing mushrooms from rose hips
  • 4 Care for Kombucha
    • 4.1 Volume of fluid
    • 4.2 Bathing day
    • 4.3 Kombucha storage
  • 5 What heals Kombucha
    • 5.1 Metabolism and the immune system
    • 5.2 Digestive tract
    • 5.3 General beneficial effect
  • 6 Contraindications to the use of Kombucha

↑ What is Kombucha

Tea mushroom - This is a symbiosis of various bacteria and yeast that has arisen in vivo. Kombucha was so popular among residents of various nationalities that mention of it can be found in almost every culture. This is not surprising, because in addition to a pleasant taste and a number of useful properties, the culture liquid of Kombucha is a powerful antibiotic.

The history of Kombucha dates back to ancient times. The first mention of the use of this unique drink dates back to 220 BC, to the time of the Jing Dynasty in Ancient China, where it was called “Kombuha”. The term “kombucha” is still used to refer to Kombucha in various cultures.

Kombucha is a floating piece of fibrous cellulose filaments and colonies of beneficial microorganisms. Kombucha, as a rule, contains many strains of beneficial yeast, which turn sugar into alcohol. One of the most common beneficial bacteria in the structure of Kombucha - Gluconacetobacter xylinus - the main producer of microbiological cellulose. This microorganism converts ethanol to acetic acid, which reduces the alcohol content in Kombucha and increases probiotic products.

The acidic environment of Kombucha prevents infection by mold and pathogenic bacteria. In addition, Kombucha produces many substances:

    organic acids (acetic, gluconic, oxalic, citric, malic, lactic, kojic),

vitamins (ascorbic acid, thiamine, vitamin D),

enzymes (catalase, lipase, protease, carbohydrase, zymase, levansaccharase),

lipids (sterols, foofatids, fatty acids),

sugars (monosaccharides, diacharides),

pigments (chlorophyll, xanthophyll),

purine tea leaf bases,

tea leaf resins and tannins,

The antibacterial effects of Kombucha deserve a separate discussion.

According to a study conducted at the Department of Microbiology of the Yerevan Veterinary Institute by Associate Professor L.T. Danielyan and Professor G.A. Shakaryan in 1946-1947., Kombucha has antibacterial activity with a wide spectrum of action. According to scientists, the antibacterial activity of the culture fluid of Kombucha is due mainly to the presence of biologically active substances in it.

Kombucha is effective against a number of gram-positive and gram-negative bacteria. Most non-spore-borne bacteria died in a solution of Kombucha over a period of time from 10 minutes to 2 hours.

Spores of bacteria and molds, as a rule, showed significant resistance, but nevertheless died during exposure from 1 to 4 days. These included spores of anthrax pathogens, soil spore-bearing bacteria, and fungi of the genus Penicillium, Aspergillus, fam. Mukor, which are sensitive under anaerobic conditions. The most sensitive to the action of Kombucha turned out to be streptococci, which died 1 hour after exposure to undiluted Kombucha.

In other words, Kombucha liquid can become a tool for a first-aid kit from infectious diseases caused by various pathogenic microorganisms. And for prevention it’s enough just to drink the drink daily.

↑ Where to get Kombucha

It is not difficult to get kombucha: for sure, a can with it is in the kitchen of your friends or your acquaintances.

The bottom layer is usually separated from the parent mushroom and put it in a three-liter glass jar, where the cooled tea of ​​ordinary strength (up to two liters) is poured and five to six tablespoons of sugar have already been dissolved. For the first three days, the mushroom sluggishly lies at the bottom, then pops up, and after a week the infusion is ready (in the heat everything happens faster). Surfacing of the fungus begins due to the formation of bubbles of carbon dioxide - a product of its vital activity. In other words, the drink itself becomes carbonated.

A mushroom of venerable age, a few centimeters thick, allows you to drink “tea kvass” daily if you replenish its loss by night with a new portion of cold sweet tea. But it’s more useful to use seven-day infusiondraining it into a free container. During prolonged storage of liquid, a thin translucent layer of the fungus forms again on its surface, which eventually turns into an “adult” individual. If you forget about the mushroom for a long time, all the liquid will evaporate, the mushroom will dry. But after watering with sweet tea, it will come to life again.

↑ Growing black tea mushroom

If you only need Kombucha for a tasty drink with a restorative effect, you can grow Kombucha only from black tea. You will need a three-liter jar, gauze, teapot, boiling water, sugar and large-leaf brewing of black tea. Moreover, the infusion should be usually the most, without any additives - the cheaper the better.

The first thing to do is to wash the three-liter jar very carefully, which will become the residence of your mushroom. This is a must, since Kombucha is very fond of cleanliness. Otherwise, he will die before he has time to grow. And another very important point: in no case do not use synthetic detergents to wash the jar - just ordinary baking soda is enough.

In a teapot, place five tablespoons of black tea and pour half a liter of boiling water over them, leave until the tea has completely cooled. Then add 7 tablespoons of sugar to the tea leaves, stir thoroughly and strain with a gauze cloth. Pour the sweet strong tea leaves into a three-liter jar, cover it with gauze cloth on top and put in a warm place for about a month and a half.

Somewhere in a week and a half there will be a strong vinegar smell - this is completely normal, you have to suffer a little. After 5-6 days, the smell will practically disappear, and a thin film forms on the surface of the liquid - this is kombucha. Every day it will be thicker and thicker - the growth of the fungus does not stop all his life.

↑ Growing mushrooms from rose hips

If the task of your Kombucha is not only removing thirst, but also taking care of your health, it is best to give preference to growing from rose hips. Such Kombucha is a real find in the cold season, in the season of flu and colds, as well as in spring, when vitamin deficiency is activated. The principle of cultivation is the same as from simple tea leaves, but there are some nuances that we’ll talk about now.

To get started, you need to prepare a rosehip infusion. To do this, you can use both fresh and dried fruits, which are sold in any pharmacy. Place four tablespoons of rosehip hearths in a thermos, fill with half a liter of boiling water and cover, leave for five days.

After the rosehip infusion is ready, you can proceed directly to the cultivation of the mushroom. Wash a three-liter jar, pour there the rosehip infusion and the previously prepared tea leaves - at the rate of a tablespoon of large-leafed black tea in a glass of boiling water. Add 5 tablespoons of sugar and mix thoroughly, leave for a day.

After strain with gauze, rinse the jar and again fly the infusion into the jar. Cover the jar with gauze, previously folded in several layers and put in a warm dark place. Further, the process will develop according to the standard scheme - after about two weeks a strong vinegar smell will appear, which will soon disappear. And the mushroom itself is formed in a half to two months.

↑ Kombucha Care

Growing Kombucha at home from scratch is another half of the story. The second equally important half is proper mushroom care. Otherwise, you risk not getting a tasty drink, but something that resembles vinegar. And even worse - the Kombucha grown with such care will simply die.

By the way, there is an excellent indicator of the health of Kombucha - it should always be on the surface of the water. If your mushroom sank to the bottom, or after topping up the tea leaves refuses to emerge again - it is very likely that he fell ill. If Kombucha is sick, you have made a mistake in leaving. This means that it must be treated, and in all cases, without exception, the treatment is one - cleanliness and proper care.

↑ Volume of fluid

As you remember, initially in the bank there is a small amount of liquid - about 0.5 liters. But when the mushroom has grown, there should be much more liquid - about three liters. It goes without saying that you do not decorate Kombucha and you will drink it. So, do not forget to regularly add fluid.

To do this, you can use the tea leaves already asleep - pour boiling water over it, cool and add sugar, then pour into a jar. Sugar should not be very much - no more than two tablespoons per liter of liquid. If necessary, it is better to add sugar in a cup with a drink.

Too many people do not filter the tea leaves - they add it just like that. There is no harm for the fungus in this, just then it will not be very convenient for you to drink the drink. But there will be no harm only if all the sugar has completely dissolved - the sugar grains should in no case be in contact with the surface of the fungus.

↑ Bath day

Once every two to three weeks, be sure to arrange a bathhouse mushroom day. The mushroom itself is very carefully removed from the jar, put on a wide plate, trying not to deform much. Strain the liquid in which the mushroom was, carefully with a gauze cloth and pour into a clean three-liter jar.

Place the plate with the mushroom in the sink and gently rinse with warm (but not hot) water, leave it in the air for a couple of minutes.

Then also carefully transfer the tea mushroom into a jar and cover with gauze. That's it, the “mushroom” of tea mushroom is over. It would seem that it’s a very simple procedure, which is very simple to do, namely thanks to it your tea mushroom will be healthy.

Otherwise, the mushroom will begin to hurt - first it will get a brownish tint, and then it will begin to delaminate completely. To save such a mushroom is very difficult, and in most cases it is easier to grow a new one. And a drink from such kombucha is not recommended at all, because it not only loses its benefit, but moreover, it becomes dangerous to health. Remember that the infusion of Kombucha should always be extremely transparent.

↑ Kombucha storage

Another necessary condition for the health of Kombucha is its proper storage.Firstly, the temperature is high enough it should only be when growing Kombucha. Then the optimum temperature should not exceed 18 degrees. Secondly - illumination. For the normal life of Kombucha, light is simply necessary, and the daylight should be at least 8 hours. But direct sunlight should be avoided, so do not repeat a very common mistake - do not put a can of tea mushroom on the windowsill.

↑ What heals Kombucha

It is impossible not to at least briefly mention the beneficial properties of Kombucha - for good reason, after all, are you messing with it?

Today it is already known for sure that Kombucha infusion helps to cure diseases such as:

    Gastrointestinal tract diseases

Diseases of the liver and gall bladder,

Diseases of the ear, nose and throat

  • Hemorrhoids.

  • After World War II, Omsk doctors under the leadership of Professor G. Barbanchik became interested in the therapeutic properties of tea mushroom. After the completion of preliminary laboratory experiments in the fall of 1949, they started treatment with the infusion of angina fungus in a clinical hospital. On the surface of the palatine tonsils, patients had not only streptococci, various kinds of diplococci and coli, but also other dangerous bacteria.

    Despite such an abundance of microbes, the infusion has benefited.

    The treatment was simple: the patient was given 500 ml of a seven-day infusion of tea mushroom for gargling every hour. It was necessary to keep the infusion in the mouth for 10-15 minutes and, in addition, carefully stretch it through the nose. A day later, the pain disappeared.

    Observations indicate that the infusion of the fungus can be beneficial in other diseases, improve appetite and digestion. Omsk doctors also reported on clinical observations of the beneficial effect of “tea kvass” on hypertensive patients in the sclerotic phase of the disease. In almost all patients, headaches subsided or completely stopped after two to three weeks, blood cholesterol levels decreased, and some had slightly lower blood pressure. Probably, the mechanism of this action is hidden in the overall improvement of the body's metabolic processes.

    The fact is that the infusion, apparently, also works as a biostimulant. This is not a miracle at all. The composition of the drink is very favorable: a little sugar, acetic, gluconic, citric, oxalic and pyruvic acids, enzymes, vitamins B1, C, P, caffeine, tannins, coloring and antibiotic substances.

    Gluconic acid plays a particularly important role, and to preserve it in the infusion, only boiled water containing less calcium salts should be added to the mushroom. For, interacting with them, the acid gives calcium gluconate, which precipitates.

    ↑ Metabolism and the immune system

    The first thing worth mentioning is about vitamins. Kombucha drink contains much more useful substances than in the most expensive vitamin-mineral complex. Vitamins, minerals, coal, lactic and other acids, minerals, enzymes - this is not a complete list. Therefore, it is not surprising that a drink from Kombucha in the most positive way affects the functioning of the immune system and normalizes metabolism.

    ↑ digestive tract

    Are you suffering from gastritis, colitis, peptic ulcer and duodenal ulcer, dysbiosis? Just one glass of Kombucha drink, drunk on an empty stomach can improve the situation in just a week. And its regular use contributes to a complete cure. By the way, the drink very well eliminates even the most severe heartburn.

    ↑ General beneficial effect

    Kombucha infusion strengthens and balances the action of the central nervous system, slows down and facilitates the course of tuberculosis.

    It is used as a means to treat and alleviate the general condition of burns.

    Very effective in combating constipation.

    Lowers blood pressure in patients with hypertension.

    In addition, the infusion of the fungus actively restores the natural microflora of the stomach after an illness and taking large doses of antibiotics and other medical chemicals.

    Kombucha infusion has antibacterial properties and compares favorably with most antibiotics in that it has a wide spectrum of action that does not get lost when stored at room temperature and when boiled.

    Kombucha infusion has another very useful property, namely the ability to relieve a hangover syndrome. The action of Kombucha with a hangover syndrome is due to the neutralization of alcohol toxins. This is due to the complete balance of the necessary substances of natural origin. Such harmony as exists in Kombucha cannot be achieved synthetically.

    If you use such an infusion daily, the body's immune system will strengthen, the intestines will be cleaned of all kinds of toxins. With a drink you can even lose weightwithout resorting to any diet. It will help with a hangover syndrome.

    So, science shows that Kombucha is worthy of becoming a medicine in a home medicine cabinet. However, the procedure for drawing fluid through the nose, recommended by Omsk doctors, is not pleasant. It can be replaced by another, even more effective. Pour the infusion into a heater, such as an electric coffee pot, and breathe your health in pairs several times a day for about ten minutes. Breathe through the mouth and nose, and if the nose is blocked, instill a couple of drops of naphthyzin. All this has a beneficial effect on the respiratory system. Mushroom infusion is a good and external remedy, for example, for washing the eyes.

    As you can see, there is nothing complicated in growing and caring for kombucha. Therefore, if you set out to grow this wonderful mushroom yourself - go for it, because the benefits are obvious!

    ↑ Contraindications to the use of Kombucha

    Kombucha infusion in itself actually has no contraindications. But some contraindications are present in solutions prepared using not ordinary tea, but green or herbs. So, those who suffer from gastritis or a stomach ulcer, have low blood pressure, you need to be very careful with tea kvass, infused with green tea, which contains too much caffeine, tones up and affects the functioning of the gastrointestinal tract.

    Some doctors do not recommend taking the infusion of the fungus immediately before eating (5-10 minutes before eating), during or after it. They rely on evidence that the infusion of tea kvass actively interacts with food in the stomach. If you neglect this advice, you will almost immediately feel hunger again. To avoid this, it is better to take a drink 2 hours after eating plant foods and 4 hours after eating meat.

    How to make a jellyfish from a piece of a layer from scratch

    If you do not want to wait a few months, you can make kombucha if you get a small portion of the prepared mushroom. To grow it, prepare a special solution.

    • 2 teaspoons of green or black tea without additives,
    • Liter of boiling water
    • Sugar - about 50 g.

    1. We make ordinary tea,
    2. Put sugar there, mix until completely dissolved,
    3. Cool and pour into a glass, perfectly clean container (otherwise the fungus will become sick),
    4. Put a piece of “sea kale” in it and cover it with several layers of gauze,
    5. We put the jar in a slightly darkened and warm room,
    6. After 7-10 days, a tasty and healthy “kombucha” is formed.

    The fungus will slowly grow, and delight you with new layers. The level of "elixir" in the container will decrease (evaporate). For this you need to look and, if necessary, add sweet gulls. Sometimes you should rinse the container and replace the tea in it. Once every 15-20 days, the “jellyfish" themselves are washed with running, always warm water.

    Kombucha: care and reproduction

    Kombucha (Medusomycete) is a living organism that requires attention and proper care. In the course of his life, he processes sugar, creating a sweet and sour environment. If it becomes in excess, it corrodes the plate, the fungus dies. Therefore, it is periodically removed from the container, transferred to a bowl and washed carefully with warm water.

    If you do not do this and do not drain the tea liquid on time, it becomes thick and viscous, it smells unpleasant. You can not use such an infusion. Healthy cochumba is light brown in color. Darkening of the upper part is a signal that the fungus is not enough power.

    Throughout life, the fungus actively divides, exfoliates. These parts can be used to create a new portion of the drink. Usually carefully remove the top plate and put it in a new container with boiled clean water so that the mushroom grows stronger. When the young film begins to form new layers, you can make a tea infusion and lower it into it.

    How to apply Kombucha drink

    For the prevention of various diseases and the treatment of ailments, they use kombucha infusion on the recommendation of a doctor. Usually a day take up to half a liter of useful fluid in several doses. 250 ml - in the morning before breakfast. The rest of the norm is drunk throughout the day at regular intervals.

    After two months of using the product, they take a thirty-day break. Then you can resume taking it.

    Kombucha infusion is a healthy, tasty and enjoyable drink. Bath lovers can take it with them. If you add honey to it and apply to the skin before going to the steam room, you can rejuvenate and heal the integument. A similar mask is recommended to be applied to the hair. This complex procedure is very effective in creating female attractiveness.

    Drinking a drink after going to the bathhouse replaces tea drinking and the adoption of other tonic compounds. We hope our guide will help with such an important issue as how to make kombucha. Take care of your health correctly!

    How can I grow zooglya from the rosehip infusion

    A tea drink made from rose hips is a real storehouse of vitamins. It serves as an excellent protection for the body from seasonal colds, strengthens the immune system.

    You can make a kombucha from a rosehip yourself using:

    • Dried or fresh rose hips - 4 tablespoons,
    • Sugar - 5 large spoons,
    • 0.5 liters of boiling water and 2 cups boiling water,
    • 2 tablespoons of tea.

    Stages of work step by step:

    1. In the prepared thermos we fill the rose hips, pour ½ liter of boiling water,
    2. Close the container and leave it alone for 5 days,
    3. Next, pour the infusion into a three-liter glassware, having filtered it in advance, add the brewed strong tea (cool boiling water + dry tea leaves) and dissolve the sugar,
    4. We dress the neck of the jar with dry gauze, remove it into the darkness and heat. With the right process, after 2 weeks the liquid begins to “give out” the smell of vinegar,
    5. Mushroom film will be clearly visible after a half to two months.

    Then the young body is grown like an ordinary Kombucha. Rosehip broth is again poured into the cookware with tea leaves.

    Mushroom cultivation on beer

    • 5 g granulated sugar
    • 100 ml of live beer,
    • 10 ml of wine vinegar.

    1. We connect together all the components, mix,
    2. Pour the mixture into a container, cover the neck with gauze,
    3. This composition is infused as in previous versions, until the film appears on the surface,
    4. We monitor until it becomes 2 mm thick. Then you need to immediately put it in the dishes with sweet tea.

    Seven days later, kombucha can be consumed.

    Medusomycet on herbs

    The preparation of such a miraculous drink on herbs is similar to the previous recipe. And the choice of grass depends on your preference.

    200 g of grass is poured with three liters of boiled water, the liquid is left overnight. Then they put there a little honey and the jellyfish itself. And literally after 7 days they receive a wonderful herbal infusion.

    Zoogleya from apple juice

    How to cook at home:

    1. The juice should settle for about two months at the bottom of a three-liter container,
    2. Then mix the liquid with tea leaves made from black tea (1/2 liter of boiling water per 1 large spoon),
    3. Add 3 tablespoons of sugar.

    Further, everything is done, as in previous recipes.

    Proper Care for Kombucha

    If the "sea kale" is mistreated, it will lose its beneficial properties. Some important rules on how to make kombucha at home:

    1. The container is not tightly closed - the body must always “breathe”,
    2. It is not filled with hot liquid. They boil it first and then cool it,
    3. 2 times a week, they feed the jellyfish with sweet tea,
    4. It must be protected from sugar grains and tea leaves so that the process of decay does not begin,
    5. Before cooking the fresh composition, the "jellyfish" is washed,
    6. Protect from sun rays, the temperature in the room should be from 18 to 25 degrees.

    Storage rules for zoogley

    Usually it is used only in the summer. For storage in winter, the body of the fungus is placed in polyethylene (or dried) and put in a refrigerator in a form for storing vegetables. To dry the jellyfish, remove it from the container, wash, put in a deep bowl, covered with gauze. Turn over all the time until completely dry. To revive the fungus, you need to make a drink of tea according to the classic recipe and put it in a liquid. In a week, the zoogley will come to life. Pour the first composition after this method, and the next composition can already be drunk with pleasure.