Put the peppercorns, pepper flakes, and bay leaf in the bottom of a 1-quart jar

Rinse and trim scapes to fit standing in the jar (5" is about right to leave room for the brine to cover them)

Wedge the chiles in between the scapes, and lay the grape leaf (if using) on top

Pour in enough brine to fully cover

if the scapes are tightly packed, then no weight is usually required

cover loosely

Set aside on a baking sheet to ferment - out of direct sunlight & cool - for 5-8 days

During fermentation period, monitor the brine level, topping off if needed. Scum on top that forms is generally harmless, but this book shows an appendix of different types of scum, and whether they are harmful or not.

The pickles are ready when they are dull olive green and the brine is cloudy; they should be softened, but not mushy, and have a pickle-y but not vinegar-y flavor

Store in jars, lids tightened, in the fridge for 12-months...flavor intensifies over time