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