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I might be waaay off base, but I've had a theory about malt vinegars origins for a long time now.
We all know that Nordic countries love them some lutefisk, basically fermented, rotted fish, best I can tell its like kimchee except made with fish.
We also know from history that those northern (Norman) countries invaded, married into the royalty, became royalty etc and dominated England (the home of malt vinegar IIRC) for centuries... and presumably bringing many of their food ways with them.
So my theory, is that malt vinegar is a cheap, not nearly as strong, quickie English way of giving fish a slightly soured taste... a little something they picked up from their Norman conquerors.
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