Prep the veg - Break the cauliflower into florets. Peel and slice the carrots. Wash and slice the celery. Destem the peppers and slice them into rings, shaking out the seeds. Mix the cauliflower, carrots, celery, and peppers in a large bowl.
Make the brine - Combine 1 quart of water and 2 T of salt. Stir until the salt has dissolved.
Fill the jars - Add a bay leaf to each of the jars, then fill each of the jars with the chopped veg. Cover with the brine, place a weight on the veg to keep it submerged, and close the jar.
Ferment the veg - Put the jars in a cool place and let the vegetables ferment for 3 weeks. You should check on the jars from time to time, to ensure that they haven't bubbled over, as the pressure will build up inside of the jars during the process.