1. Start by dissolving the rock salt in 1 cup of water in a large mixing bowl. Rub the rock salt mixture onto each leaf of cabbage. Let the cabbage sit in the bowl for 2 hours, then flip them and leave for an additional 2 hours. Repeat this process 1 to 2 more times until the cabbage becomes tender and flexible.
2. After 8 to 12 hours, squeeze the cabbage to remove excess water and rinse it 2 to 3 times to eliminate as much salt as possible. Repeat the squeezing and draining process until the cabbage is reasonably dry, and set it aside while you prepare the sauce.
3. In a small saucepan, combine the rice flour, cane sugar, and 1 cup of water. Mix well before turning on the heat to high. Bring the mixture to a boil, then reduce the heat to medium-low. Cook for 20 minutes while constantly whisking, until the liquid thickens to a ribbon-like consistency and you can see the bottom of the pan. Let the mixture cool down.
4. Blend the fish sauce, pear, onion, ginger, and garlic until smooth. Transfer the mixture to a large mixing bowl.
5. Add sparkling lemon water, salted shrimp, rice flour mixture, carrots, and daikon radish to the blended mixture. Mix everything thoroughly.
6. Place the cabbage into the large bowl with the paste and gently massage the mixture into the cabbage, ensuring every leaf is coated. You can also add a few of the other vegetables between each cabbage leaf.
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