That’s the beauty of them being in pieces rather than kept slit but whole as in other recipes, just dig up a slice, maybe rinse it, then chop it finely. You can use it instead of (or in addition to) lemon juice and it will be more intense. A little goes a long way and I see them as a perfect condiment for Lent - particularly as no part of the pickled version is thrown away.
It might be that the salting/fermentation brings out deeper flavours in the next week or two, but our batch is already delightful. My husband is really enjoying just seeing the jar of cheerful yellow in the kitchen, that he can happily eat the rind without having to discard it makes them even more attractive.