Yeah it was definitely a different experience when I added herbs, heat and microgreens. Just keep 50% minimum as cabbage and salt it to let out the juices, then mix in flavours and add more salt as needed.

I like that you can taste as you go and if I like it raw, I usually like it 3x more fermented because it all blends together beautifully.

So I’d say use the flavours you enjoy (dill and garlic sounds tasty).