Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1209b8b47bff4334b3d27f8a776d3190",
    "updated": "2025-05-18T14:48:51.259Z",
    "title": "Baechu Kimchi",
    "subtitle": "Everyday Cabbage Kimchi",
    "description": "As a child, I fondly remember watching my mother prepare kimchi. Standing by the sink, her hands immersed in the spicy mixture, she would rub it into the cabbage leaves before tearing off a small piece of the spicy leaf to offer me. One piece was never enough, and I would always sneak more until she relented, and we enjoyed a fresh batch of kimchi alongside a steaming bowl of rice. At this stage, kimchi is quite different from what you might expect – fresh and crisp, like a spicy salad, and wonderfully addictive on its own. With patience, after a few weeks of fermentation, the kimchi develops its classic tangy flavor, making it an excellent ingredient for cooking. No Korean meal is complete without it.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chinese cabbage, about 800 g (0.454 kg) (340.194 g), outer leaves and stem removed",
          "salt"
        ]
      },
      {
        "section": "Kimchi 'Glue'",
        "ingredients": [
          "myeulchi gookmul",
          "sweet rice flour",
          "gochugaru (korean red chilli powder).",
          "spring onions, trimmed and finely chopped",
          "carrot, finely chopped",
          "garlic cloves, minced",
          "piece of fresh root ginger, peeled and very finely chopped",
          "apple, finely chopped (skin on).",
          "fish sauce",
          "saeujeot (salted fermented shrimp)."
        ]
      }
    ],
    "instructions": [
      "Using a sharp knife, cut about 10cm (4 inches) from the base up the cabbage and gently pull it apart in half to keep the leaves intact. Repeat with each half to quarter the cabbage.",
      "Place the cabbage quarters in a large bowl of cold water, submerge fully, then remove and shake off any excess water. Rub a small handful of salt along each leaf of one cabbage quarter, focusing on the thicker parts near the stalk. Repeat for all quarters, then transfer to a large, clean, clip lock plastic container. Leave to brine for 3 hours, turning the cabbage every 30 minutes to distribute the salt evenly.",
      "While the cabbage is brining, prepare the kimchi 'glue'. Bring the stock to a boil in a small saucepan. Stir in the sweet rice flour, reduce the heat to a simmer, and whisk continuously until the mixture thickens and is smooth enough to coat the back of a spoon. Set aside to cool to room temperature, then add the remaining 'glue' ingredients and mix thoroughly (using gloves is easiest).",
      "After brining, rinse the cabbages well under cold running water to remove excess salt or trapped sediment, then shake them dry. Take a small amount of the 'glue' and rub it thoroughly along each leaf of a cabbage quarter, ensuring the thicker parts near the base are well coated. Repeat with all quarters.",
      "Fold the top third of each cabbage quarter towards the center, then fold over the outer leaves to form a parcel. Pack the kimchi parcels tightly into the large container. Spoon any leftover 'glue' into the container to fill gaps, which helps create a barrier against air and prevents mold. Leave some space at the top of the container to allow the kimchi room to ferment and expand.",
      "Let the kimchi ferment at room temperature for 3-4 days before transferring it to the refrigerator. The fermentation will slow down, but the flavor will continue to develop, becoming sharper and tangier each day. Enjoy with a variety of dishes."
    ],
    "notes_ingredients": null,
    "notes_instructions": "One way I enjoy well-fermented kimchi is to rinse off the seasoning paste from the leaves, then use those washed leaves to wrap grilled meats. Alternatively, place a washed kimchi leaf in your hand, add a small spoonful of rice and a dollop of gochujang, then wrap it up to make a delicious little kimchi parcel."
  }
]