Some basic Paocai questions

Been making small batches of Chinese fermented pickles (paocai) and they are coming out great and easy to do. I’ve Been eating out of the jar if they sit too long they get too sour. If I put them in fridge do i store In brine from jar and then replenish the pickle jar with more fresh brine? Or do I store them in fridge outside of liquid?

if I store in fridge with some pickling liquid can I use some of that back into the main pickle jar that I keep outside of fridge? Just wondering how to keep this thing going forever while saving the vegs that I am not eating fast enough…