Add Salt and Caraway seeds to taste. I usually add 1 T. Kosher salt and 1 t. Caraway seeds per head of cabbage.
You have two options after the caraway seeds and salt are in your cabbage. You can let it sit for a few hours and naturally let the salt do it’s job leaching the water from the cabbage. Or you can get working and squish it up with your hand! The choice is yours!
When you get done you should have some juicy cabbage! Make sure you’ve beat it up enough that there is a salty purpley brine at the top. You’re going to jam the cabbage down so the brine sits on top while the cabbage is safely below the brine water. Try not to have any cabbage floaters (they get moldy quick).