My experience with salty ferts on outdoors is minimal as I learned my lesson the first time. I can tell you that you will have some of the nastiest burning buds using any sort of mineral fertilizer outdoor and in the quantities the plants need. II can honestly say that as soon as I switched to all organic methods outdoors, I never saw a mite, mold, or mildew problem again. Maybe it was coincidence, but science seems to back it up too. Not trying to sound like a dick so please dont take it that way. I just hate smoking salty outdoor.
Maybe you shouldn't generalise so much. There are a lot of us out here who will disagree with you , perhaps you're unaware that outdoor can be flushed/leached just as indoor can? Don't even bother debating this one , I've been using the various Jack's and other offerings for too long , I can also point to examples from commercial ag ( direct expereince) that run counter to your statements , and that's in narrow harvest window max brix crops in which taste is delicate enough to be dramatically affected very quickly.
I'm all for "all organic" , it's just not quite the panacea some folks portray it as , and frankly it's somewhat of a misnomer and mistatement. Example: lots of us feed lots of molasses , last I looked it wasn't falling from the sky naturally and has to be made by man , beet pulp is a great " natural" soil amendment...byproduct of man's industry.
Conversely the salts we label as " inorganic chemicals" and synthetic are naturally occuring elements and compounds thereof.
By the way , as I stated I've played with the commercial ag stuff for years , Jacks Classis ( 20-20-20) , Bloom Booster (10-30-20) , the Hydro in either version and Jacks with Crystal Green (9-13-22) along with molasses and cal-mag supllementation and perhaps silica is all that's needed in actual reality.
And there is *none* of the salt effect you describe in what I produce utilising various combos of the above. None.
How far do you go with "organic" as a goes specificity of definition , even when we feed "organically" we're just feeding the basic salts via a different transport mechanism. And which becomes more bio-available is affected by other factors...think the parallels in atheletics as regards whether or not items such as the whey proteins and creatine monohydrate are "natural or not".............take a look at the former and the dramatic rise in bio-availability over the natural source......along with excretion of less byproduct.
Cause's one to weight the question of just *what* exactly " organic" really is and just how far on the road between the two the reasonable compromise as regards efficiency and the best product really is.
When we mix a vat of ground up trash fish , guano , molasses various enzymes etc,etc ( who among us doesn't have a personal twist on "teas") it may well be natural ingredients , however I don't think nature every detailed a Bear to tote a five gallon bucket of the stinky mess and water a pot plant.