Cut eight wedge out of the cabbage and thinly slice it crosswise.
Put the thinly sliced cabbage in a bowl and add salt.
Rub the salt in the cabbage for 5-10 mins and add caraway seeds.
Put all the mixture into a clean jar, cover the jar with a cloth, and fix it with a rubber band.
Keep the jar in a cool and dry place away from sunlight.
Check it every 24 hours and press it downwards. Put a small mason jar to weigh it down.
Add 1 cup of water with one teaspoon salt (if needed) afterwards.
Leave it for 3 to 10 days at 65 degrees F to 75 degrees F.
After three days, you can check if the sauerkraut is according to your taste. If not, ferment it for more days.