I cannot find malt vinegar in Brussels. I think it would help to know if there were a kind of cuisine that uses malt vinegar frequently other than British and American food. E.g. if the Japanese use it, then I could look for an importer that specialises in Japanese food.
If it’s for fish-and-chips lemon juice is a good sub. Otherwise white wine vinegar; note however that depending on the amounts the taste difference will be noticeable.
It’s pretty much ethnic anglo stuff.
If it’s for fish-and-chips lemon juice is a good sub. Otherwise white wine vinegar; note however that depending on the amounts the taste difference will be noticeable.