Fermenting ideas with (cooking) pears?

Hi. In my CSA bag were three large (huge!) cooking pears (the kind of pear you don't eat raw, they aren't very sweet and their flesh is hard).
They're so large I could fit only two (sliced) in the cooking pot.
What to do with the third one?
Then I thought of fermenting.
Someone here has ideas? From experience, tradition, or just imagination?

Pear goes into a lot of kimchi pastes, so I'd try shredding it into a kraut or kimchi batch. Hard flesh should hold up to fermenting better than a soft eating pear would, I'd have thought.