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Wash the cauliflower well and remove all the leaves and the thick stem.
Using your fingers and a knife, break the florets into small, bite-sized pieces.
Peel the carrots and cut them into quarter-inch thick slices on the bias.
Cut the celery ribs into half-inch thick chunks.
Trim a thin slice off the root and neck end of the shallots or pearl onions and remove the papery skins.
The chilis can be left whole, but take a thin slice off the top to remove the crown.
Peel the garlic cloves and slice them in half.
Place the peppercorns and the bay leaves in the bottom of a half gallon Mason jar.
Carefully layer all the vegetable ingredients, making sure everything is evenly distributed within the jar.
When the jar is full to the bottom of the neck, place a Pickle Pebble on top and add brine to cover the veggies.
Wipe the rim of the jar and add a Pickle Pipe.
Secure the ring and set the jar in a cool, dark place to ferment for 3-4 weeks.
When the vegetables are fermented to your taste, remove the Pickle Pipe and Pickle Pebble.
Seal the jar with a Mason jar lid and ring and transfer to the refrigerator for storage.