Things like “dry aged” steak.
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Like a lot of people have said, it’s about getting “good” organisms to thrive and keeping “bad” ones out of the process.
For instance, I make homemade mead. It’s simple: honey, water, and yeast. But what kind of yeast? Bread yeast? Jock itch? Obviously, jock itch is probably not the kind of yeast we want. So I sterilize all of my equipment with food grade cleaners to get rid of “bad” yeast and then use nutrient blends to help “good” yeast grow and make alcohols for mead. This is what happens with aged food: everything is cleaned up so that the aging organisms we want can be added without getting the ones we don’t want in the way.
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