When Dan Rosenberg started making organic, naturally fermented pickles under the name Real Pickles in 2002, he produced 800 jars and was a one-man operation.

Since then, interest in his lacto-fermented products, which now include 10 products, has grown dramatically.

This past year, his company, now located in its own building on Wells Street in Greenfield, produced 125,000 jars and added another product, spicy dill pickles.

And, the pickles are receiving nationwide attention. Real Pickles' organic garlic dill pickles, made with Western Massachusetts grown cucumbers, was a finalist in the national Good Food Awards.

On Friday (Jan. 14), Rosenberg and his partner Addie Holland learned they got the Good Food Award.

"We’re so pleased," Rosenberg said after the winners had been announced.

"When we started the business in 2001, there was little awareness of the flavor and health benefits of fermented foods. We think we make great pickles but to be recognized in this national setting is very exciting."

Real Pickles is one of 130 food producers nominated for the award which is given for products that are both delicious and that promote social good.

A total of 780 products were nominated and tasted by a panel of judges. Other Massachusetts finalists include Berkshire Blue Cheese of Dalton, Barrington Coffee Roasting Co. in Lee and Taza Chocolate in East Cambridge.

There were four other winners from New England, including Barrington Coffee and Cellars at Jasper Hill in Greensboro, Vermont.

Rosenberg, who moved the business from a shared kitchen to its own space in July 2009, said he is thrilled to have been selected as a finalist.

"Because our pickles are naturally fermented, they have a truly authentic flavor which often is lacking with modern vinegar pickles,” he says.

“Also, we use high quality, locally-grown, organic vegetables and do much of the processing and packing by hand,” he said.

This summer had good cucumber weather and for the first time, Real Pickles was able to get as many cukes as they could use

In 2010, Real Pickles processed more than 150,000 pounds of vegetables from local farms, and has increased its sales 15 percent over last year. Real Pickles can be found in more than 300 retail outlets in the Northeast, including most Whole Foods stores.

Typically, the company's pickles sell out before the next cucumber season begins, but this year Rosenberg predicts that won't happen.

Besides pickles, the the company makes ginger carrots, tomatillo hot sauce, pickled beets, garlic sauerkraut, red cabbage and Asian-style cabbage which is a moderately-spicy version of Korean kimchi.

Everything that Real Pickles uses is 100 percent organic with no compromises. And purchasing locally is a top priority. That's one of the reasons for the company's success, Rosenberg said.

"We've really been helped by the growing interest in local food and raw fermented foods,'' Rosenberg said.

The natural fermentation process, similar to what is used in yogurt and sourdough bread, helps promote a healthy digestive system, he said. And for those who are committed to the raw food movement, Real Pickles work. They are totally raw.

Rosenberg, who is still involved in making the product but focuses mostly on the sales and marketing end of the business, admits pickles are not his favorite food.

"I eat lots of sauerkraut. Every single day I eat some since I developed the garlic sauerkraut recipe. I'm pretty much addicted,'' he said.

The smell of kimchi fills the Real Pickles warehouse. It is filled with 55 gallon barrels with vegetables in various states of fermentation. A giant walk-in cooler is fitted with a special device to reduce electricity use by pumping in outside air when it is cold outdoors.

The building, a former print shop, also takes advantage of natural lighting and has "super energy efficient lighting.''

Table Hopping appears regularly on the gazettenet.com Web site and every other week in Hampshire Life. I welcome any suggestions for this column and I can be reached at nancyhgweld@gmail.com.