Shred the cabbage - I often use a food processor to help with this but just using a knife is also fine
Layer the salt and cabbage in the bowl and massage the sauerkraut for a good 5-10 minutes. This will release liquid from the cabbage and it will end up swimming in it's own brine - do not throw this away!
Mix in the caraway seeds
Place a heavy plate or something similar on the top of the cabbage, covering it as much as possible. Cover the bowl with cling film and leave in a dark place at room temperature for 5-7 days when it should be ready to eat
If during this time any scum forms, you can remove it, stir the mixture and then replace the weight
Once ready to eat, transfer to sterilised jars and keep in the fridge