Step 1

In a large pickling jar or lidded container, combine the pineapple and 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate 2 hours. This kimchi will keep up to 1 week, refrigerated--but honestly, it's not going to last that long.

Step 2

Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a blender and blend until smooth.