Begin by slicing the celery into 1/4-inch thick pieces, then place them in a medium bowl. Sprinkle with kosher salt and gently massage the salt into the celery for about 2 minutes. Allow the celery to sit for 30 minutes to draw out excess moisture, then drain the liquid and pat the celery dry using a paper towel.

In a separate small bowl, whisk together the white wine vinegar, olive oil, chopped dill, and parsley. Add the caraway seeds, granulated sugar, and ground black pepper to the mixture. Taste the dressing and adjust the seasoning as desired.

Once the celery is properly dried and the dressing is prepared, add the celery to the bowl with the vinaigrette, and gently mix until all pieces are evenly coated.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1 hour before serving. Stir before serving for the best freshness.