Hi . I have just bought a jar of Cucumbers in Brine - made in Poland - sold in a Polish deli in Brighton, UK. The ingredients are Cucumbers, Salt, Dill, Garlic, Horseradish Leaves and Spices.

I assume that it has been lacto fermented, but also assume pasteurised in the canning process. If I were to tip out some of the brine and replace it with the remaining juice from some of my non pasteurised home made sauerkraut juice, would it re-establish a colony of beneficial bacteria? Or would I be wasting my time (and juice!!)

The jar has a very long sell by date and says to store in the fridge after opening and use within three weeks....