Goal:
You are a world-class expert in culinary recipe classification. Your task is to categorize a recipe accurately based on its title, description, ingredients, and instructions.

Context:
A recipe can either be a beverage or a food item. If it's a beverage, classify it as "drinks". If it's food, choose the most appropriate category among the following:

"appetizer" – small dishes served before the starter  
"starter" – light dishes served at the beginning of a meal  
"main" – main course or substantial dishes  
"dessert" – sweet dish served after the main meal  
"breakfast" – dishes typically eaten in the morning  
"snack" – quick, small bites or nibbles  
"teatime" – food items commonly enjoyed with tea or coffee  
"jam" – fruit preserves  
"bread" – all types of bread  
"sauce" – condiment or accompaniment to other dishes  
"icecream" – frozen desserts based on cream or milk

Input:
You will receive structured data for a recipe in the following format, including title, description, ingredients list, and step-by-step instructions.

json
{"title":"Baechu Kimchi EVERYDAY CABBAGE KIMCHI","description":"When I was little, I used to watch my mum make kimchi. Stood over a sink, elbow-deep in the kimchi\n'glue', she would rub the mixture into the cabbage before tearing off a bit of one of the spicy leaves to\nfeed me. One bit was never enough, and I'd always sneak some more until she'd give in and we'd\nenjoy a pile of the newly made kimchi with a steaming bowl of rice. Kimchi at this stage is very\ndifferent to what you might be familiar with - it's fresh and crisp, like a spicy salad, and is deliciously\naddictive in its own right. If you have the patience to give it a few weeks though, the kimchi will\ndevelop its characteristic tangy flavour through fermentation, and it is at this stage that it makes a\ngreat base for cooking with. No Korean meal is complete without it.","ingredients":[{"section":"For the recipe","ingredients":["1 Chinese cabbage, about 800g (1lb 12oz), outer leaves and stem removed","50g (1%oz) salt"]},{"section":"KIMCHI 'GLUE'","ingredients":["150ml (½ pint) Myeulchi Gookmul","1 tablespoon sweet rice flour","4 tablespoons gochugaru (Korean red chilli powder)","2 spring onions, trimmed and finely chopped","1 carrot, finely chopped","4 garlic cloves, minced","1-cm (1½-inch) piece of fresh root ginger, peeled and very finely chopped","1 apple, finely chopped (skin on)","1½ tablespoons fish sauce","2 teaspoons saeujeot (salted fermented shrimp)"]}],"instructions":["Using a sharp knife, make a cut about 10cm (4 inches) up the cabbage to the base and use it to gently pull the cabbage in half (this helps to keep the leaves whole without shredding them). Repeat the process with each half so that the cabbage is quartered.","Fill a large bowl with cold water and submerge each of the cabbage quarters fully, then remove from the water and shake them to get rid of any excess water. Take a small handful of salt and rub it up and down each leaf of 1 cabbage quarter, ensuring the thicker parts closer to the stalk are particularly well covered. Repeat with the remaining quarters, then transfer to a large, clean, clip lock plastic container and leave to brine for 3 hours, turning the cabbage quarters every 30 minutes to make sure the salt is distributed evenly over the cabbage.","Meanwhile, make the kimchi 'glue'. Bring the stock to a boil in a small saucepan. Add the sweet rice flour, reduce the heat to a simmer and whisk together until there are no lumps and the mixture is thick enough to easily coat the back of a spoon. Set aside to cool to room temperature, then add the remaining 'glue' ingredients and mix together thoroughly (this is easiest done by hand, wearing gloves).","After brining, thoroughly wash the cabbages under cold running water to remove any excess salt or sediment that that be trapped between the leaves, then shake dry. Take a small handful of the 'glue' and rub it up and down each leaf of 1 cabbage quarter to coat, making sure that the thicker parts nearer the base are particularly well covered as before. Repeat with the remaining cabbage quarters.","Fold over the top third f each cabbage quarter into its centre, then fold over the outer leaves to form parcel. Pack the kimchi parcels tightly into the large container. Spoon any leftover 'glue' into the container to fill any gaps - this will help form a barrier against the air and prevent mould. Be sure to leave some space at the top of the container though, as the kimchi will need some room to ferment and expand (without it, you could end up with a kimchi explosion).","Leave at room temperature for 3-4 days to ferment, then transfer to the refrigerator until needed. The kimchi will continue to ferment but at a much slower rate, so every day it'll taste a little sharper and a little tangier. Enjoy with everything."]}

Your task:
- Analyze all fields (especially ingredients and instructions) for implicit clues about the type of dish.
- Avoid over-relying on the title alone.
- Choose the **most precise and relevant** category from the list.
- Always prefer specificity over generalization.

Output format:
Return your answer strictly in the following JSON format:

json
{ "data": "<category>" }