The Noma Guide to Fermentation mentions using a vacuum-sealed plastic bag. I find this much easier to manage. You will only need to "burp" the bag by cutting a corner off, releasing the air then re-sealing.
You can create a lazy pressure release by poking a needle hole in the bag and putting a bit of sellotape over it.
Can also use a zip lock with water in it, just squeeze air out of the corner.
how do you reseal after you cut off a corner?
An impulse sealer bar, like you'd use to seal the vacuum bag originally.
The vacuum sealer uses heat to seal special bags. You re-seal the same way you seal it originally by placing the part of the bag with a corner cut off in the machine and turning it on. The bag will get a bit smaller each time, but even for long ferments I don't need to do it more than 1 or 2 times. I just make sure to size the bag originally to account for it.
Our vacuum sealer said to never use it on bags with liquids. I'm guessing that's just a stupid compliance rule in case something goes wrong and it sucks the water into the machine.