super pressure, messing up my kitchen (and clothes...)

well, been fermenting a bit, but I am more into drinks, and like to ferment just before it becomes alcohol, and usually mixed fruits + veg...
One reason is that sour kraut/kimchi usually has salt, I prefer to ferment w/o salt.
So when I ferment I just mix anything that is around, from a bit old looking lettuce, or/and nettles and other herbs, sometimes green beans + apples or any other fruit available at the time, even dried ones works. Some times I also add some ginger or other spices... and if in the tropics mangos or, even better, papaya pulp with a little bit of greens makes fantastic fizzes
I don't follow any recipe... I add water to the mixes, which actually accelerates the process. Sour kraut takes ages I hear, this stuff i make, depending on the temperature and the amount of water, takes 1-4 days. But, there is a bit of a impractical "side effect": once in a while when I open the bottle, it goes like champagne and I get a part of the stuff jumping out of the bottle, losing a part of the fizz, but also messing up what happens to be around... quite fun when it happens, but not very practical: either need to open it with little clothe on or in a big/ deep container so that it won't splash around...
Would be nice to find some sort of solution to this. I love my fizzes, they really gives my energy and nourishment. But they are not so practical any ideas?? thanks

Chilling water that has dissolved carbon dioxide should reduce the off-gassing, or fizzing. Ideally this would be as near to the freezing temperature as possible. Also do not shake before opening.

THere are tops that let out gases but don't let anything in. I've bought them at the beer brewing store for like $1. Lots of people in Portland make beer.
John S
PDX OR