Place the coleslaw mix, herbs, salt and sugar to a large jar or Tupperware and mix to combine.

Cover with distilled white vinegar and water, in a two-to-one ratio of vinegar to water.

Give it another stir and let it sit and pickle. Then keep it pickling.

When it’s pickle-y enough — only you will know! — eat it.

Enjoy with all things Salvadoran, and also everything else.