Apologies if this has been discussed recently. I don't have a lot of time to search today.
It's been years since my last batch of preserved lemons and I'm wondering how to cut them before salting. I think last time I kept them intact and sliced 3/4 of the way down, salted, and sort of closed the lemon back up. But I've also seen them cut into wedges and slices too. Which is better and why?
PS. I'm actually salting kaffir limes (a la Christine's post from a while back), if that matters, but would like to know for lemons as well.