Real Pickles

Real Pickles is a worker-owned cooperative producing organic, raw fermented vegetables in Greenfield, Massachusetts. Founded in 2001 by Dan Rosenberg, the company converted to worker ownership in 2012 when Rosenberg and co-owner Addie Rose Holland transitioned ownership to their employees rather than selling to a corporate buyer. This democratic ownership structure ensures the company remains independent, employee-controlled, and committed to its founding mission of promoting human and ecological health through organic fermentation.

All Real Pickles products are made using traditional fermentation methods with 100% organic, Northeast-grown vegetables. The company partners exclusively with certified organic farms in Massachusetts, Vermont, and New York, creating a regional food system that supports local agriculture while delivering probiotic-rich foods. Their pickle, sauerkraut, kimchi, kvass, and hot sauce products are never heat-processed, preserving beneficial bacteria and enzymes. The company's commitment to transparency extends beyond ingredients—they openly share their worker-ownership journey and advocate for democratic business models as an alternative to corporate consolidation in the natural foods industry.

Products

• Organic fermented pickles (dill, spicy dill, garlic)
• Organic sauerkraut (multiple varieties)
• Organic kimchi (traditional, beet, radish)
• Organic kvass (fermented beet beverage)
• Organic fermented hot sauce
• Seasonal fermented vegetables

Why We List Them

• 100% worker-owned cooperative since 2012
• Founders rejected corporate buyout offers to maintain independence
• Certified B Corporation and USDA Organic
• 100% Northeast-grown organic vegetables (MA, VT, NY farms)
• Raw, never heat-processed fermentation methods
• Original founder Dan Rosenberg remains as General Manager
• Democratic employee ownership protects company mission
• Transparent about ownership structure and business practices
• Over 20 years of independent operation (2001–present)
• Active advocate for worker ownership and regional food systems