Can I ferment just cabbage juices?

[gnarkill283]

I would like to follow this recipe: https://www.nourishingplot.com/2014/06/02/kraut-juice/ except I don't have a blender only a hurom juicer. Can I just juice the cabbage and do the same thing? Will I still get all the probiotics? Also this calls for the lids to be closed. Will I get enough probiotics that way? I thought you had to have the contents open to the air.

[jlvs2run]

In making kimchi, chop the cabbage with a knife, toss it in a 5 gallon food grade container, add salt and mix together. Cover loosely with a plate, that lodges in the bucket above the kimchi. Let sit for 30 minutes, mash with a 2x4, and the juice will cover the cabbage at that point.

Add ingredients as desired. Keep the cabbage submerged by stirring or mashing once or twice a day depending on temperature. I don't weight the kimchi down with anything. The kimchi is ready in 12 hours, best in 2 or 3 days, and usually eaten by 7 days. There's no reason to refrigerate unless you plan to keep it for longer.