Chop all veggies into large matchsticks and place in a airtight container like a mason jar or tupperware just large enough to fit them. Bring the brine ingredients to a boil, then let it cool. Strain out and discard dried chilies, sansho peppers, garlic, and ginger. Pour the brine over the chopped veggies. Close container and refrigerate for at least an hour. Store closed in refrigerator up to 10 days.
For more intense pickles, finely chop the garlic, ginger, and dried chilies, then do not strain them from the brine.