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": "738fe9c55e734ff5b3eec502eb58e96b",
    "updated": "2025-05-18T00:41:05.504Z",
    "title": "Napa Cabbage or Bok Choy Kimchi",
    "subtitle": null,
    "description": "Traditional kimchi often includes fish sauce or salted shrimp, but vegetarian versions offer a lighter and fresher flavor profile, emphasizing the tastes of fermentation, garlic, and ginger. This recipe features a strong garlic and ginger presence with a clean finish. One of my favorite ways to enjoy it is straight from the jar with a fork.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "napa cabbage or mature bok choy",
          "kosher salt, plus more as needed",
          "sweet (glutinous) rice flour or all-purpose flour",
          "watercress, tough stems discarded, torn into bite-sized pieces",
          "thin scallions, trimmed and cut into (50.8 mm) segments",
          "heaping tablespoon minced fresh ginger",
          "heaping tablespoon minced garlic",
          "korean pepper flakes, plus more as needed",
          "brown sugar, plus more as needed",
          "good-quality, textured salt, like fleur de sel or sel gris, plus more as needed"
        ]
      }
    ],
    "instructions": [
      "If using cabbage, remove any limp or discolored outer leaves. Quarter the cabbage lengthwise into 4 wedges and trim out the core. Cut each wedge into thirds to create long strips. If using bok choy, trim the leaves from the core and separate the leaves from the thick white stems. Cut the stems into 1½- to 2-inch pieces. Wash thoroughly by swishing in a large bowl of water. Cut the leaves into halves or thirds, depending on their size.",
      "Place the prepared cabbage or bok choy into a large mixing bowl or food-grade bucket that can hold it comfortably.",
      "Dissolve ¼ cup kosher salt into 4 quarts of water in a large pitcher, stirring with a slotted spoon. Taste the brine to ensure it is well seasoned—about as salty as, or slightly saltier than, seawater. Adjust the salt or water quantity as needed. Pour the brine over the vegetables. If it does not cover them completely, make additional brine using 1 tablespoon salt per quart of water.",
      "Weigh the vegetables down with a plate to keep them fully submerged. Leave at room temperature for 24 hours.",
      "Drain the vegetables, gently pressing to remove excess liquid. Transfer them to a large mixing bowl.",
      "Meanwhile, whisk the flour together with ¾ cup water in a small saucepan. Place over medium heat and, stirring constantly, cook until the mixture thickens to a glue-like consistency, which should take about 2 minutes. Remove from heat and let cool completely. This mixture can be made up to a day in advance and stored in an airtight container in the refrigerator.",
      "Add the remaining ingredients to the cabbage or bok choy. Add about half of the cooled flour paste and mix thoroughly with clean, gloved hands, ensuring the vegetables are evenly coated. The kimchi should be moist; if it seems dry, add more flour paste as necessary. Taste the mixture and adjust salt, sugar, or heat to achieve a balanced flavor before fermentation.",
      "Pack the kimchi tightly into glass pint or quart jars, distributing the watercress and scallions evenly, and leave at least 3/4 inch of headspace. Wipe the rims clean and seal the jars tightly. Place the jars on a baking sheet to catch any overflowing juices, and leave them at room temperature for 48 hours. Then transfer to the refrigerator. The kimchi will release more liquid, and the cabbage will compress over time. Occasionally turn the jars upside down to redistribute the liquid, and open them every few days to release built-up gases.",
      "The kimchi is safe to eat at any stage, but it is best after fermenting for at least one week. It will stay good for at least a month and often longer."
    ],
    "notes_ingredients": "A substitute can be used for Korean pepper flakes if unavailable.",
    "notes_instructions": null
  }
]