Prepare the ripe pineapple by trimming, peeling, and cutting it into 1-inch cubes. You should have about four cups of pineapple pieces.

In a blender, combine chopped Asian pear, gochugaru, fish sauce, minced garlic, sugar, and minced ginger. Blend on high until smooth, about 30 seconds.

In a large glass jar or bowl, add cubed pineapple and pour the marinade over it. Stir gently to coat each piece.

Cover and refrigerate for about 2 hours to allow the flavors to meld.

Transfer the jar to a cool, dark spot at room temperature for fermentation. Let sit for 1-2 days, checking daily for desired flavor.

After fermentation, taste your kimchi. If happy with the tanginess, return it to the refrigerator to halt fermentation.

Enjoy your kimchi chilled, stored in an airtight glass jar for up to a week.