Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "24baa8a9cbb5449db21cf459d7797916",
    "updated": "2025-05-18T15:11:17.390Z",
    "title": "Bok Choy and Radish Kimchi",
    "subtitle": null,
    "description": "This was the first non-traditional kimchi that Gareth and I prepared together. The crisp, juicy bok choy and radishes give it a fresh, light, and summery flavor—quite distinct from the typical cabbage kimchi. I once hosted a masterclass on making various types of kimchi, and this one was by far the most popular. It tends to be less intimidating for beginners, as it doesn't have the strong fermented taste common in traditional varieties. If you're new to kimchi, this recipe is a great place to start.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "bok choy",
          "french radishes, trimmed and halved",
          "salt",
          "caster sugar"
        ]
      },
      {
        "section": "KIMCHI 'GLUE'",
        "ingredients": [
          "water",
          "sweet rice flour",
          "gochugaru (korean red chilli powder).",
          "spring onions, trimmed and finely chopped",
          "carrot, grated",
          "saeujeot (salted fermented shrimp).",
          "fish sauce",
          "garlic cloves, minced",
          "piece of fresh root ginger, peeled and very finely chopped"
        ]
      }
    ],
    "instructions": [
      "With a sharp knife, cut about 5cm (2 inches) into the base of each bok choy, then gently pull each one apart in half to keep the leaves intact. Repeat to quarter the bok choy, then rinse the quarters and radishes under cold running water. Drain well, shaking off excess water, and set aside.",
      "To prepare the kimchi 'glue', bring the measured water to a boil in a small saucepan. Lower the heat to a simmer, stir in the sweet rice flour, and whisk until the mixture is smooth and thick enough to coat the back of a spoon. Remove from heat and let it cool to room temperature. Once cooled, add the remaining 'glue' ingredients and mix thoroughly.",
      "In a bowl, combine the salt and sugar. Rub this mixture between the bok choy leaves, focusing especially on the thicker parts near the base. Place the bok choy quarters into a large, clean, clip-lock plastic container along with the radish halves and mix well by hand. Allow the mixture to brine for 30 minutes.",
      "After brining, rinse the bok choy and radishes thoroughly under cold water and shake dry. Take a small handful of the 'glue' and rub it along each bok choy quarter, ensuring the thicker base areas are well coated. Use the remaining 'glue' to evenly coat the radishes.",
      "Fold the top third of each bok choy quarter inward toward its center, then fold the outer leaves over to create a parcel. Arrange the folded bok choy parcels neatly back into the container, filling any gaps with the radish halves.",
      "This kimchi can be eaten immediately but is best after fermenting at room temperature for 3-4 days. After fermenting, store it in the refrigerator. It is not ideal for cooking, so for dishes like Kimchi Jjigae or Kimchi Fried Rice, using a traditional Baechu Kimchi is preferable."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]