When I met Dan Rosenberg, founder and owner of Real Pickles at the newly renovated building on Wells Street I got a shock. Looking into the bright new kitchen I understood the reality of what raw, fermented food means. There is no stove. I have made pickles, which require no cooking, just brine, vinegar and seasoning. Then I’ve spent hours with the canning kettle to finish the preservation process. Rosenberg has built a substantial pickle business in less…