Cut the cabbage vertically into 2 pieces. Take one half and vertically cut for 3 parts. Wash it well.
Then sprinkle salt on each leaf. Leave for 2 hours. Flip once every 30 minutes.
Take a pan and add sweet rice flour and water. Switch on and keep it in the low flame. Stir it well for 5 minutes.
When the mixture gets thickens add sugar and cook until sugar dissolves completely. Switch off the flame and let it cool down.
Then mince onion, garlic and ginger and make a paste.
Take cabbage and wash well.
Transfer flour mixture to a bowl. Add minced onion, garlic, ginger paste into the bowl. Mix them well.
Add chilli powder and mix. Add fish sauce and mix.
Finely chop carrot, radish and add to the bowl. Mix well.
Then take cabbages and apply the paste to each leaf. Apply the paste on every side well. Then fold it and put it into a dry glass bottle.
Fill up to half of the bottle. Tighten to prevent air bubbles. Close the lid tightly.
Keep it at room temperature for 36 hours. After that keep it in the refrigerator.