I actually make it seasonally. In the Autumn I will used things like nasturtium seeds, rose hips and other autumn ingredients and this usually carries us through to spring. Spring time is more spruce tips, chaga and more woodsy ingredients and then summer is more like what I shared today. I also sometimes use berries and I think I forgot to mention that in the post.

I really love making it so I try to make sure to get in 3-4 different batches each year.

I do purchase our ginger - it's the one thing I can't do without and we've had no luck growing it (I am trying again at the moment). We always seem to have plenty of garlic, horseradish and onions so the core ingredients we always have on hand.

I make the apple cider vinegar in the Autumn with the apple harvest. That stores forever and is such a vital ingredient that I make huge batches of it.