Ingredients

• 1 large pineapple, trimmed, peeled and cut into 1-inch cubes
• 1 cup Kimchi Marinade, recipe follows
• 1/2 cup chopped Asian pear
• 1/2 cup coarsely ground gochugaru (Korean red chile flakes)
• 1/4 cup fish sauce
• 2 garlic cloves, minced
• 2 tablespoons sugar
• 2 teaspoons minced ginger

Instructions

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