After my kraut batch went fizzy, I'm split on jar sealing methods

In my experience, I've been making fermented veggies like sauerkraut for a few months now. I started with burping jars every day to let out gas. But one time I forgot, and the lid burst open, splattering brine everywhere. Then I tried airlocks, which keep oxygen out automatically. Some folks say airlocks prevent mold better, but others argue burping is fine if you're consistent. Your mileage may vary, but I'm torn between the convenience of airlocks and the low cost of burping. What's your go-to method for sealing ferments?