There is some differing guidance on this. I made sure to do this with my first honey ferment (this garlic honey ferment) when I noticed just how bubbly it became while fermenting (after having a bottle of kombucha explode in the fridge after forgetting to burp it, I'm on the "better safe than sorry" camp now). While, technically, some say this isn't necessary since honey ferments contain such low levels of water vs. honey (which means slower, gentler fermenting), I still like to do it daily for the first 2-3 weeks and then once a week or so after that. If you don't want to do it daily, feel free to do it every other day (or experiment). Just beware of the potential of exploding jars if you never burp it!