Core and shred the cabbage and carrots. Place in quart jars and press down firmly until juices come to the top.
Add caraway seeds and salt.
Pound with a wooden pounder for 10 minutes until juices are released. The top of the cabbage should be at least 1 inch below the top of the jar.
Cover tightly and keep at room temperature for 3 days, or until desired flavor.
Transfer to refrigerator and enjoy immediately or allow it to improve with age.